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Panzanella with The Works Recipe

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This recipe for Panzanella with The Works, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nicole Stella
Added: Sunday, July 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 cups cubed day-old crusty bread*
4 Roma or plum tomatoes, cubed
1 small red onion, chopped
1 Cubanelle pepper or green bell pepper, seeded and chopped
1/2 cup pepperoncini or hot cherry peppers, chopped
2 roasted red peppers, drained, chopped
1 cup pitted olives, kalamata or Sicilian green or a combination
1 tin flat fillets of anchovies, drained and chopped
1 cup basil leaves, torn
1 lemon, juiced
3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil, eyeball it
Splash of liquid from bottled pepperoncini or hot cherry peppers
Coarse salt and black pepper

Directions:
Directions:
Combine all the salad ingredients in a large bowl and dress salad with lemon juice, red wine vinegar, evoo, and a splash of the hot pepper juice, then season with salt and pepper, to your taste.


* Bread that is too dry or tough to cube can be soaked in water and squeezed dry, like a sponge, before cubing. I store left over or purchase day-old Tuscan style breads in plastic bags, which keep them moist enough to cube.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10-15 min

 

 

 

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