Tuscan Bread Salad (Panzanella) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A brightly colored summer salad with ripe, intriguing flavor. A great way to use up day old Italian (including ciabatta) or French bread. Cooking time indicated is really soaking time. Ingredients:
1 loaf day old bread, crust trimmed, cut into 3/4 inch pieces |
3 tomatoes, peeled, seeded and cut into 1/2 inch chunks, saving juices |
1 red onion, chopped |
1 garlic clove, crushed into paste |
salt and pepper |
1/3 cup extra virgin olive oil, plus more for drizzling |
4 tablespoons red wine vinegar (to taste) or 4 tablespoons balsamic vinegar (to taste) |
2 tablespoons capers |
1/4 cup brine-cured black olives, pitted |
1 red bell pepper, roasted, peeled, cut into strips |
1 yellow bell pepper, roasted, peeled, cut into strips |
3 anchovy fillets, chopped |
1/2 cup fresh basil, chopped |
4 ounces mozzarella cheese, cubed (optional) |
Directions:
1. Place all the bread in a large bowl.
2. In small bowl mix together tomatoes, garlic paste, salt and pepper.
3. Whisk 1/3 cup olive oil an 3 tablespoons of red wine vinegar into tomato mixture.
4. Pour mixture over bread and toss until all liquid is absorbed. (If the bread is very stale than additional olive oil may be needed.
5. Soak capers in small bowl with 1 tablespoons red wine vinegar for 5 minutes; drain and mix in bell pepper strips and onions.
6. In large serving bowl, arrange a layer of one-third of the soaked bread.
7. Top with one third of bell pepper mixture; then one third of tomato mixture.
8. Sprinkle with one-third of optional cheese, anchovies, olives and basil.
9. Repeat layers two more times.
10. Allow salad to set at room temperature for at least 45 minutes before serving.
11. Pass extra virgin olive oil at the table.
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