Bread Salad - {Panzanella}

Recipe Ingredients

1 cup	62g / 2.2oz	Coarsely-chopped plum or cherry tomatoes
1 teaspoon	5ml	Sugar
6		Stale bread
1/2 cup	31g / 1.1oz	Thinly-sliced red onions
1/2 cup	73g / 2.6oz	Diced seeded sweet green pepper
1/2 cup	73g / 2.6oz	Diced fennel bulb
1 cup	146g / 5.1oz	Diced seeded cucumber
2 tablespoons	30ml	Capers in brine - drained and minced
1/4 cup	23g / 0.8oz	Minced fresh flat-leaf parsley
2 tablespoons	30ml	Minced fresh basil
		Dressing
6 tablespoons	90ml	Extra-virgin olive oil
3 tablespoons	45ml	Red wine vinegar
2		Garlic cloves - minced
		Fine sea salt - to taste
		Coarsely-ground black pepper - to taste

Recipe Instructions

Place the tomatoes in a small bowl, stir in the sugar, and set aside.

Dip the pieces of bread in a bowl of water, making sure to moisten them thoroughly. Squeeze out the excess water with your hands and crumble the bread into bite-size pieces into a salad bowl. Add all the remaining salad ingredients, including the tomatoes.

Combine the dressing ingredients in a small jar, cover, and shake well. Pour the dressing over the salad and gently toss to combine well. Cover the bowl with plastic wrap and let the salad macerate at room temperature for several hours before serving.

This recipe yields ?? servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

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