Panzanella

Panzanella

 

Recipe Adapted from Giada

 

Ingredients

  1/4 cup drained capers

  1/4 cup red wine vinegar

  12 ounces ciabatta or other country-style white bread, 2 to3 days old

  2 tablespoons plus 2/3 cup olive oil

  9 ripe tomatoes (about 2 1/4 pounds total), cored and scored on the bottom

  2 tablespoons plus 1/4 cup red wine vinegar

  1 garlic clove, minced

  Salt and freshly ground black pepper

  1/2 cup thinly sliced fresh basil leaves

  Bell pepper strips, about 2 total assorted colors

  Fresh basil sprigs, for garnish

  

Prep the tomatoes and peppers. I did mine in the Traeger at about 325 deg.  grill level for  50 minutes. When the tomatoes were cool enough I removed the skins and cut up. I set the pepper strips aside.

 While the tomatoes were cooking; I sprayed the bread with some olive oil and toasted on my Weber Spirit.

  Mix the red wine vinegar, olive oil, chopped garlic, salt and pepper in a large bowl. Cut up the toasted bread. Add all to the bowl of dressing except the pepper strips and capers, mix all to coat well with the dressing.

 Pour half into a casserole dish then add half the pepper strips and capers, repeat with the other half.

Cover the dish and let set at room temperature at least an hour before serving.

 

Note I use extra light olive oil but if you like use extra virgin.

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