Panzanella— Mediterranean Bread Salad Recipe
This classic Mediterranean salad combines crusty bread with fresh garden vegetables in a simple vinaigrette. To maintain the delicious contrast of textures, toss it together shortly before serving.
Ingredients
| ~6 | slices | country-style bread, torn into 1/2-inch pieces (makes about 4 cups) |
| 2 | large | ripe tomatoes, seeded and cut in chunks |
| 1/2 | cup | extra virgin olive oil |
| 10–12 | fresh basil leaves | |
| 1/2 | small | red onion, thinly sliced |
| 1 | small | cucumber, peeled and thinly sliced |
| 1 | small | sliced orange pepper |
| 1/2 | small | yellow pepper |
| 2 | tablespoons | capers |
| 4 | tablespoons | red wine vinegar |
| 3/4 | teaspoon | salt |
| 1/2 | teaspoon | freshly ground black pepper |
| *If the onion is very sharp, tame its bite by soaking the slices in ice water for 30 minutes. |
Directions
1. Place the bread, tomatoes, and ¼ cup of the olive oil in a spacious bowl, mix Let sit for 10 minutes.
2. Tear the basil leaves and add them to the bread mixture.
3. Add the onion slices, cucumber, peppers, and capers; mix well.
4. Drizzle the remaining olive oil and the red wine vinegar over the salad. Season with the salt and pepper and mix to distribute.
5. Adjust the seasonings, oil, and vinegar to your taste.
6. Serve immediately.
Preparation Time:
15 minutes.
