Sunday, May 30, 2010
Panzanella (Serves 6)
4 cups 1-inch pieces day-old Italian or other firm bread
2 medium tomatoes, cut into bite-sized pieces (2 cups)
2 cloves garlic, finely chopped
1 medium green pepper, coarsely chopped (1 cup)
1/3 cup chopped fresh basil leaves
2 Tbsp chopped fresh parsley
1/3 cup olive oil
2 Tbsp red wine vinegar
1/2 tsp salt
1/8 tsp pepper
In a large bowl, mix bread, tomatoes, garlic, green pepper, basil, and parsley. In tightly covered container, shake olive oil, red wine vinegar, salt, and pepper. Pour over bread mixture; toss until bread is evenly coated.
Cover and refrigerate at least 1 hour until bread is softened and flavors are blended. (No more than 8 hours) Toss before serving.
Posted by LAH at 9:33 PM