Panzanella Sqlad

By akselden

Ingredients

• 1 loaf Kowalski's Italian Bread
• 3 tbsp. Olio Verde Extra Virgin Olive Oil
• 1 1/2 lbs. small Roma tomatoes, sliced (3 cups)
• 1/2 English cucumber, scored, sliced
• 1/2 yellow bell pepper, cut into julienne strips
• 1/2 cup red onion slices, quartered
• 1/4 cup slivered fresh b
• 1/2 cup Olio Verde Extra Virgin Olive Oil
• 3 tbsp. Manicardi 21 Aceto Balsamico Di Modena
• 1 tsp. kosher salt
• 1/2 tsp. coarse ground black pepper
• 1/4 cup pecorino cheese, shaved

Preparation

Step 1

Trim ends off of bread; cut remainder of loaf into 1 inch cubes. In large bowl, drizzle 3 tbsp. olive oil over bread cubes, tossing
to coat. Spread in a single layer on a baking sheet; bake in a preheated 350°oven until browned and crisp, rearranging to
evenly brown (about 25 min.). In a large bowl, combine tomatoes, cucumber, peppers, onions, basil, 1/2 cup olive oil, balsamic
vinegar, salt and pepper. Add toasted bread, tossing to completely combine. Sprinkle with cheese. Serve immediately.