"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Panzanella Recipe

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This recipe for Panzanella, by , is from Grandma Liz's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cyndee Kurahara
Added: Sunday, September 18, 2005


3 T. good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 tsp. kosher salt
2 large ripe tomatoes, cut into 1-inch cubes
1 cucumber, unpeeled, seeded and slice 1/2 inch thick
1 red bell pepper, seeded, and cut into 1 inch cubes
1 yellow bell pepper, seeded and cut into 1 inch cubes
1/2 red onion, thinly sliced
20 large basil leaves, coarsely chopped
3 T capers, drained
1 tsp. finely minced garlic
1/2 tsp. Dijon mustard
3 T champagne vinegar
1/2 c. good olive oil
1/2 tsp. kosher salt
1/4 tsp. fresh groung black pepper

Heat oil in sauce pan. Add the bread and salt; cook over low to medium heat, tossing frequently for 10 minutes or until nicely browned. Add more oil as needed.
For Vinaigrette, whisk together the ingredients.
In a large bowl, mix tomatoes, cucumbers, red and yellow peppers, red onion, basil and capers. Add the bread cubes and toss with vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

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