Barbara Adams: Mediterranean Panzanella Bread Salad, Recipe Collections, Quick and Easy Recipes, Learn to Cook, Food, Recipes

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

Serves 4–6

~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.

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