Panzanella

Recipe Ingredients

1/4 cup	59ml	Extra-virgin olive oil
3 tablespoons	45ml	Balsamic vinegar
2		Garlic cloves - minced
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	474ml	Half-inch cubed crusty Italian bread - toasted
1/2 lb	227g / 8oz	Vine-ripened red tomatoes - cut 3/4" wedges
1/2 lb	227g / 8oz	Vine-ripened yellow tomatoes - cut 3/4" wedges
1/4 cup	59ml	Nicoise or Kalamata olives - pitted
1/4 cup	10g / 0.4oz	Fresh basil leaves - (packed) - washed well,
		Dried, and chopped

Recipe Instructions

In a bowl, whisk together oil, vinegar, garlic, salt and pepper to taste. Toss the dressing with remaining ingredients, season with salt and pepper to taste and toss to combine. Let salad stand at room temperature 15 minutes. If not using immediately, cover and refrigerate.

This recipe yields 2 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9166)

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