Ingredients: |
Ingredients: Salad:
1 lb. firm textured bread (como, ciabatta, french or italian) - crusts removed and sliced in large chunks - 3/4 inch thick slices
1 large garlic clove, peeled and left whole
Olive Oil
1 yellow pepper diced
4 ripe tomatoes, seeded and diced into 3/4 inch cubes
1 small sweet onion ( Walla Walla), sliced into 1/8 inch rings
1/2 cup English cucumber - seeded and chopped
1 cup fresh basil leaves, torn into pieces or chiffon cut
Vinaigrette:
1 clove garlic, minced
3 Tbsp. red wine vinegar
1/2 cup olive oil
Salt and pepper to taste
Extra basil leaves for garnish and shredded Parmesan cheese or cubed mozzarella cheese- optional
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Directions: |
Directions:Preheat oven to 350º and take out two cookie sheets.
Arrange the bread slices on cookie sheets so that slices don't overlap, and toast lightly. While slices are still warm, rub the large whole peeled garlic clove over one side of each bread slice, then brush both sides of bread with olive oil. Coll and cut into 3/4 inch cubes. (You should have about 4 cups of toasted bread cubes.)
In a large bowl, toss together bread cubes, peppers, tomatoes and their juice, onion, cucumber and basil.
To make vinaigrette:
Mix together the 1 clove minced garlic and red wine vinegar, then add the 1/2 cup olive oil in a slow, steady thin stream, whisking constantly so that the dressing will emulsify. When thoroughly blended, add salt to taste and set aside. Prepare recipe to this point about 1/2 hour before serving.
To serve: Pour two-thirds to all of the vinaigrette over the salad, depending on the juiciness of the tomatoes. Toss and let stand at room temperature until juices have penetrated the bread, about 20 minutes. Be careful not to over soak the bread.
Serve salad on plates with a fresh basil leaf and Parmesan cheese for garnish, if desired. |
This recipe for Bread Salad - Panzanella is from