Panzanella Recipe Nytimes

Tomato cucumber raw. In the bottom of a large bowl whisk together sherry vinegar remaining 1 tablespoon olive oil sugar about 14 teaspoon kosher salt and more to taste and garlic. Leave for 15 minutes.

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Lift the onions off the bread and rinse in a strainer.

Panzanella recipe nytimes. Season with salt and pepper to taste. Freshly ground black pepper. A bunch of fresh basil.

Panzanella is a Tuscan summer bread salad often made to use up stale bread. Cook over low to medium heat tossing frequently for 10 minutes or until nicely browned. ½ pound piece of skin-on watermelon seeds discarded.

In a separate bowl whisk together the pesto balsamic vinegar rosemary and pepper. Then drain and squeeze the bread dry between your hands. Drizzle with 1 tablespoon oil.

8 anchovy fillets in oil drained and finely sliced optional red wine vinegar. ¼ cup granulated sugar. Toss to coat and set aside.

1 handful small capers drained. Tear the meat into strips then cut a few smallish supermarket tomatoes or better if youve got them into wedges and marinate them in. This wonderful summer salad is adapted from one from the NYTimes and feels like summer is hereand it is.

1 small red onion peeled and very finely sliced. For the vinaigrette whisk together the ingredients. Evan Sung for The New York Times.

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