Mauro Golmarvi's Insalata di Panzanella
Assaggio Ristorante
Serves 4
1/2 pound
Tuscan-style dark bread, lightly grilled or
toasted and cut into 1/2 to 3/4 inch cubes
6 Roma tomatoes,
cut into 1/2 to 3/4-inch cubes
1 pound fresh
mozzarella, cut into 1/2 to 3/4 inch cubes
1/2 cup red
onion
2 garlic cloves,
minced
1/3 cup thinly
sliced fresh basil
1 tablespoon
finely shopped fresh Italian parsley
1/4 cup
extra-virgin olive oil
3 tablespoons
cold water
1/2 teaspoon
salt
1/2 teaspoon
freshly ground black pepper
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