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Panzanella - Bastianich Print Email


2 lbs. medium tomatoes, cored and cut into small wedges
12 oz. country-style bread, torn into bite-size pieces and lightly toasted
1 cup loosely packed baby arugula
12 fresh basil leaves, torn
1/2 red onion, thinly sliced
1/2 cup extra-virgin olive oil
3 TBS red wine vinegar
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste

In a large bowl, combine the tomatoes, bread, arugula, basil, and onions.

In a small bowl, vigorously whisk together the oil, vinegar, and garlic; drizzle dressing over salad. Season generously with salt and pepper, toss to combine, and let sit for 10 minutes before serving.

SERVES 10
Lidia Bastianich, Lidia's Italian Table (William Morrow, 1998)
This article was first published in Saveur in Issue #130
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