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Panzanella Salad Recipe

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This recipe for Panzanella Salad is from Cooking for a Cure, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 lb. sourdough bread, cubed (about 8 cups)
2 tbsp. olive oil
2 1/2 lb. tomatoes, chopped (about 8 med.)
1 can (15 oz.) white kidney or cannellini beans, rinsed and drained
1 can (14 oz.) water-packed artichoke hearts, rinsed, drained and quartered
1 c. thinly sliced roasted sweet red peppers
1/2 c. fresh basil leaves, thinly sliced
1/3 c. thinly sliced red onion
1/4 cup greek olives, quartered
3 tbsp. capers, drained

Dressing:
1/4 c. balsamic vinegar
3 tbsp. minced fresh parsley
3 tbsp. olive oil
3 tbsp. lemon juice
2 tbsp. white wine vinegar
3 tsp. minced fresh thyme or 1 tsp. dried thyme
1 1/2 tsp. minced fresh marjoram or 1/2 tsp. dried marjoram
1 1/2 tsp. minced fresh oregano or 1/2 tsp. dried oregano
1 clove garlic, minced
Directions:
Directions:
In large bowl, toss bread with oil and transfer to a baking sheet. Bake at 450º for 8 - 10 minutes or until golden brown. Cool to room temperature. In large bowl, combine tomatoes, beans, artichokes, peppers, basil, onion, olives, capers and bread. In small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat. Serve immediately.

 

 

 

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