Panzanella Tomato, Bread Salad with Traditional Barrel Aged Balsamic Recipe
-1/4 cup Sonoma Farm Traditional Barrel Aged Balsamic Vinegar
-4-5 Large vine ripened tomato’s, cut into large cubes or wedges
-1/2 loaf of Italian style bread, day old cubed
-1-1/4 cups thinly sliced red onions
-2 teaspoons minced garlic
-1/2 cup Sonoma Farm extra virgin olive oil
-1 bunch fresh basil, stems removed, washed and spun dry, torn into pieces.
-Sea salt and freshly ground black pepper
1. In a large bowl., combine the tomatoes, bread, and the onions.
2. In a small bowl, whisk together the garlic, balsamic vinegar and olive oil.
3. Pour the dressing over the bread and let sit for 30 minutes at room temperature.
4. Add the basil and salt and pepper to taste, and toss.