Savoury Panzanella With Olives And Capers |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 1 |
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My version of a classic italian bread salad. Very savoury and flavourful...if you do not like salt and vinegar-stay away! The success of this meal relies upon good fresh ingredients-ie:the tomato, the basil, the olives. Read more ... Ingredients:
2 slices firm white bread |
1 small vine ripe tomato-chopped-about 1/3 cup |
5-6 kalamata olives-coarsely chopped |
about 1/3 cup mozarella chopped into 1/2 inch cubes |
8-10 basil leaves coarsly chopped |
2 cloves garlic-finely chopped |
1 tbsp balsamic capers + 2 tbsp brine(may substitute red wine vinegar) |
olive oil |
kosher salt |
Directions:
1. Stack bread slices and cut into one inch squares.
2. Place cubed bread in a bowl and toss with just enough olive oil to coat.
3. Spread bread cubes on a cookie sheet and toast in a 425 degree oven until browned, about 10 minutes.
4. While bread is in oven, assemble the rest of the salad in the original bowl EXCEPT the salt and caper brine/vinegar.
5. Add just enough extra virgin olive oil to coat the ingredients and toss well.
6. When bread cubes are golden, add them to the bowl and toss well.
7. Add brine/vinegar and salt to taste(only about 1/4 tsp-it's already very salty!)-toss well once more.
8. This makes a very generous supper serving for one or enough for two first courses.
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