Panzanella - (Bread Salad)

Recipe Ingredients

2 cups	474ml	Raw tomato sauce - see * note
1 cup	237ml	Cucumber - seeded ,and (medium)
		Sliced 1/16" and cut in half-moons
1		Fennel bulb - halved, and
		Sliced into 1/8" half-moons
3 cups	711ml	Cubed day old bread - (crusty peasant loaf)
6 oz	170g	Extra-virgin olive oil
4 oz	113g	Balsamic vinegar
2 tablespoons	30ml	Capers - drained of brine
1/2 tablespoon	7.5ml	Red onion - thinly sliced (medium)
1		Red bell pepper - cored, seeded,
		And sliced into 1/8" long slices

Recipe Instructions

* Note: See the "Raw Tomato Sauce" recipe which is included in this collection.

In a large mixing bowl add Raw Tomato Sauce, cucumber, fennel and cubed bread. Toss to mix. Pour olive oil and vinegar over the mixture and toss again. Add capers, red onion and bell pepper, toss once again.

The entire process takes no more than 5 minutes. The panzanella may be served immediately or an hour later. As time passes the salad becomes softer in texture.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5610)

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