Panzanella Recipe

Crinella Family Cookbook

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Salads Halibut Pasta Salad Beef and Potato Salad Grilled Zucchini Salad Winter Salad Roasted Pumpkin Salad Crinella Seafood Salad Roasted Tomato Pasta Salad Cauliflower Salad Sonoma County Vinaigrette Celery Victor Lettuce and Avacado Salad Mixed Seafood Salad Pasta Salad with Pesto Endive Salad with Tuna Dressing Chicory and Fennel Salad Panzanella Orange Olive Salad with Roasted Orange Vinaigrette Rice Salad Roasted Vegetable and Rice Salad Salad of Mustard Greens and Avacado Melon-Tomato Salad 2006 Pinot Noir 2006 Sauvignon Blanc 2005 Sauvignon Blanc 2005 Glissando	Panzanella
	This is simply one of the most delightful salads imaginable and comes from Tuscany. Again it springs from the Italian disdain for throwing anything useful away. Of course, as of this writing in Sonoma County they think panzanella is the Italian equivalent of French croutons. Not so. half loaf of stale sour dough French bread fresh tomatoes fresh basil mild red onions olive or other light oil red wine vinegar salt (we prefer sea salt) pepper
	Soak stale bread in water. Squeeze dry, tear into chunks and place a layer on the bottom of a salad bowl. Add layers of tomatoes, basil, onions. Sprinkle oil, vinegar, salt and pepper. Continue layering until ingredients are used up. Chill for three or four hours. Toss before serving. *Enjoy with our 2005 Sauvignon Blanc.*