Wednesday, March 13, 2013


Nothing but black smoke to report today.

Panzanella Salad
Makes 8 (1 cup) servings

It's worth it to take your time when making important decisions or preparing a great salad.  I've added an extra step to toast the bread, rub it with garlic and brush it with oil -- this keeps the bread crunchy and improves the overall experience of this classic Italian salad.

1/3 cup extra virgin olive oil
3 Tbsp. white wine vinegar
1/2 tsp. Kosher salt
1/2 tsp. freshly ground pepper
1/2 lb. Italian or French bread, sliced 3/4" thick
1 clove garlic
2 large tomatoes, cut into 1” pieces (4 cups)
1 cucumber, peeled, halved and sliced
2 yellow peppers, roasted, sliced
Small red onion, peeled, quartered, sliced
1/2 cup loosely packed fresh basil leaves, coarsely chopped

Heat oven to 400˚F.  Reserve 1 Tbsp. oil.  Mix remaining oil, vinegar, salt and pepper.

Place bread on baking sheet.  Bake 5-6 min. on each side or until crisp and golden brown around edges.  Cool 5 min.  Cut garlic on diagonal at one end.  Rub bread slices with garlic.  Brush bread with reserved oil.  Cut into 1-inch cubes.

Gently toss bread and vegetables with dressing in large bowl.




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