Chef Steven Robilio - Amerigo / Cool Springs
Panzanella Salad
1 pint cherry tomato- halved
2 slicing tomatoes- sliced 1/4" thick
6 leave of basil- torn
1 small red onion- sliced
2 tbsp red wine vinegar
3.5 tbsp extra virgin olive oil
1.5 Tsp salt
1 tbsp black pepper
15-20 1/2" cubed pieces of day old bread
Place all ingredients in a mixing bowl and toss. Serve immediately. Makes 3-4 servings.
