Panzanella

Recipe by Sharon123
READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the bread into 1-inch cubes and place in a large bowl.
  • Working over a plate to catch any juices, cut the tomatoes into fourths, reserving the juices.
  • Using a teaspoon, scoop out the cores and seeds, then finely chop the flesh.
  • Add to the bread cubes.
  • Drizzle 5 tbls.
  • olive oil over the mixture and toss with your hands, until well coated.
  • Pour in the reserved tomato juice and toss again.
  • Set aside for about 30 minutes.
  • Meanwhile, halve and seed the peppers.
  • Place on a broiler rack, skin side up, and cook under a preheated broiler for 10 minutes, or until the skins are charred and the flesh softened.
  • Place in a plastic bag, seal, and set aside for 20 minutes.
  • Peel off the skins and finely chop the flesh.
  • Cut the cucumber in half lengthwise, then cut each half into 3 strips lengthwise.
  • Using a teaspoon, scoop out and discard the seeds.
  • Dice the cucumber.
  • Add the onion, bell peppers, cucumber, anchovy fillets (if using), and capers to the bread and toss together.
  • Sprinkle with the red wine vinegar and balsamic vinegar and season to taste with salt and pepper.
  • Drizzle with extra olive oil or vinegar if necessary, but be careful not to let the salad become too oily or soggy.
  • Sprinkle the fresh basil over the salad to garnish and serve immediately.
  • Enjoy!
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