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Tuscan panzanella salad



  • 1.

    Rip the bread into chunks.

  • 2.

    Finely slice the red onion and the garlic. Pour over the vinegar and salt. Then add the tomato juice. Pour this all over the chunks of bread.

  • 3.

    Finish with the anchovy fillets, basil leaves, red and yellow peppers. Mix thoroughly and serve.

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» Top Wine Matches For This Recipe

Andrew Graham

Sparkling Whites, Chardonnay and Pinot Noir are the best wines to pair with Tuscan panzanella salad.


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