Panzanella Salad with Vino Cotto

Panzanella Salad with Vino Cotto

An Italian salad of old bread with the ripest of tomatoes, fresh herbs and lots of fruity extra-virgin olive oil. Simple and delicious.

Ingredient
1/2 loaf of ciabatta bread or a pasta-dura cottage bread, a day old is best
salt and pepper
200 ml extra virgin olive oil
150 ml Vino Cotto
1 garlic clove, finely chopped
1 small red onion, sliced
1/4 bunch basil, finely chopped
1/4 bunch parsley, finely chopped
1/4 bunch of oregano, finely chopped
6-8 large ripe tomatoes, 3 cm dice

Method

Preheat oven at 180C.

To prepare the panzanella salad, remove the crusts from the bread loaf and cut into cubes approximately 3 cms in size.

Place the bread into a mixing bowl, season with salt and pepper then drizzle with a little olive oil.

Arrange the cubes of bread on a baking tray then place in the oven for approximately 10-15 minutes until crisp.

Place 150 ml of olive oil, Vino Cotto, garlic, red onion, basil, parsley, oregano, tomatoes and croutons into a bowl then lightly toss.

Season with salt and pepper then set aside for 5 minutes. If all the juices have been soaked up by the croutons, add a little more olive oil and Vino Cotto. Toss and serve.

Enjoy!
Buy the Vino Cotto you need for this recipe online. Click here.