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Panzanella - Bread Salad
(Serves 4-6)

Ingredients:

1 garlic clove
2-3 anchovy fillets
1 tablespoon capers, rinsed
1/4 red or yellow bell pepper, diced into small cubes
Salt
1/4 cup olive oil
1 tablespoon red wine vinegar
2 cups firm Italian bread, trimmed of crust and cut into 1/2-inch cubes
3 ripe tomatoes, seeded and diced into small cubes
1 cucumber, peeled, seeded, and diced into small cubes
1/2 medium onion, sliced into thin rings
Black pepper

Directions:

Mash the garlic, anchovies, and capers to a pulp.  In a bowl, combine the
anchovy mixture with the bell pepper, salt, olive oil, and vinegar.

Toast the bread cubes under a broiler until lightly golden.
Add the bread to the mixture in the bowl.

Puree 1 of the tomatoes in a food processor.
Add the puree to the mixture, toss gently, and allow to sit for 15 minutes.
Add the diced tomatoes, cucumber, onion, and pepper.
Toss gently and serve.
Panzanella - Bread Salad
Panzanella
Panzanella
Panzanella is a bread salad from Tuscany.  It makes a nice main course salad or can also be served as an antipasto.   The bread needs to be crusty and chewy.  Soft bread will   become mushy when soaked, instead of retaining a crumbly texture.
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SALAD RECIPES  >  PANZANELLA
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