Panzanella

Cooking Instructions

Rinse the onion, basil leaves, and tomatoes as well.

Soak the bread in very cold water with the whole tomatoes, onion, and basil for 15 to 20 minutes, then squeeze the bread to remove all liquid and place in a plastic container.

Cut the onion in quarters and finely slice each quarter. Place the onion pieces over the soaked bread. Tear each basil leaf into two or three pieces and arrange them over the onions, then dice the tomatoes into 1/2-inch squares and place these on top of the basil. Cover the plastic container and place in the refrigerator for at least 2 hours.

Remove the container from refrigerator and transfer the contents to a bowl. Season with salt, pepper, oil, and vinegar and mix thoroughly. Serve immediately.

Wine Pairing(s)

Joh. Jos. Prum Riesling Auslese 'Wehlener Sonnenuhr'

Selbach Oster 'Zetlinger Schlossberg' Riesling Auslese

Johannes Egberts 'Zeller Schwarze Katz' sling

Reichsgraf Von Kesselstatt Riesling Kabinett 'Piesporter Goldtropfchen'

Kiona Chenin Blanc Ice Wine

Weber May Wine

Peter Veit 'Piesporter Goldtropfchen' Riesling Spatlese

Reichsgraf Von Kesselstatt Riesling Kabinett 'Scharzhofberger'

Hirschbach & Sohne Reisling Kabinett 'Peisporter Goldtopfchen'

Boutari 'Samos' Sweet White