"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Panzanella Salad Recipe

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This recipe for Panzanella Salad, by , is from Recipes Made With Love: Comforting for Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, June 17, 2009


6 cups French or Italian bread cut into 1 inch cubes
Olive oil
Kosher salt
English cucumber
1 red pepper, chunky
1 yellow pepper, chunky
1 pint cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/2 pound feta cheese, crumbled
1/2 cup Kalamata olives, pitted

2 cloves minced garlic
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper

Heat 3 tablespoons olive oil in large sauté pan - if oil is not hot - bread will not brown - it will only absorb oil.

Add bread, sprinkle with salt and cook over low heat tossing frequently till browned-approx 5-10 minutes

Cut cucumber lengthwise-scoop out seeds and slice 1/4" thick. Place cucumber, peppers and red onion in large bowl.

Make the vinaigrette.

Add feta, olives and toasted bread to bowl
Toss lightly with vinaigrette and let sit for 30 minutes before serving.




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