Panzanella
by Joan Deccio Wickham
Culinary Instructor and Food Stylist
Panzanella
- 1 loaf italian breadOlive oil
- 1 Garlic Clove, Crushed lightly
- 4 Tomatoes, peeled, seeded, quartered and sliced ½ inch thick
- 2 Large Walla Walla Sweet Onions, cut in half-circle slices ¼ inch strips
- 3 cups fresh basil leaves, cut in ½ inch strips
- salt and pepper
- Pesto Vinaigrette
- 2 Tablespoon pesto sauce½ cup olive oil
- 1 Tablespoon balsamic vinegar
- Salt and Pepper
1. Slice away crusts of bread, and cut into cubes
2. Spread half the bread cubes in bottom of large straight sided glass bowl. Spread with one-quarter of basil strips. Salt and Pepper to taste. Drizzle with part of the pesto vinaigrette. Repeat layer with remainder of ingredients.
3. Cover tightly and refrigerate overnight. Allow to come to room temperature before serving. Serves 6-8
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