Panzanella Italian Bread Salad

Recipe Ingredients

1 tablespoon	15ml	Round loaf peasant bread (4 cups) - cut into 1" cubes (large)
1		Shallot - finely chopped
1		Garlic - smashed to a paste
2 teaspoons	10ml	Lemon rind - grated
1/4 cup	59ml	Balsamic vinegar
		Salt and freshly ground black pepper
1/2 cup	118ml	Extra virgin olive oil
5		Ripe plum tomatoes - seeded and chopped
1		Green bell pepper - seeded and chopped
1		Yellow/orange/red bell pepper - seeded and chopped
1		Cucumber - peeled, seeded and
		Chopped
1		Fennel - trimmed and chopped with feathery greens reserved
1/2		Nicoise olives - pitted and halved
12		Basil leaves - shredded

Recipe Instructions

Spread the bread cubes out on a baking sheet and leave out, uncovered, to dry for 24 hours. Alternatively, bake the cubes in a 300F oven for 10 to 20 minutes until dried out but not toasted.

In a large bowl whisk together the shallots, garlic, lemon rind and balsamic vinegar. Season with salt and pepper. Add the olive oil in a stream, whisking constantly until well combined.

Add the tomatoes, bell peppers, fennel and olives, tossing to combine. Adjust seasoning with salt and pepper.

Thirty minutes before serving the salad add the reserved fennel greens, basil and bread cubes, tossing to coat, and let the salad stand at room temperature for 30 minutes.

Source:
Cooking Live Show #8891

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.