Panzanella~

Recipe adapted from numerous sources, including Giada De Laurentis


8 ounces rustic bread like ciabatta, 2-3 days old

2 1/4 pounds ripe garden or heirloom tomatoes, peeled and cut into chunks, seeds removed

1 heaping tablespoon capers

1 red bell pepper, roasted and cut into strips

1 small red onion, cut into very thin slices

1/2 cup basil leaves

2/3 cup extra virgin olive oil

1/4 cup red wine vinegar

1 clove garlic, minced

Salt and freshly ground pepper to taste


To make dressing, combine vinegar and garlic. Whisk in olive oil and season with salt and pepper. 


Soak the bread in water for a couple minutes. Squeeze dry and break or cut up into a serving bowl. Top with tomatoes, peppers, capers, onions and basil. 


Drizzle dressing over salad and toss. Taste and add salt and pepper as needed.


Comments