Panzanella

By Patlynn

bread salad

Ingredients

• 1 (16 ounce) stale French or Italian bread loaf
• 10 plum tomatoes, halved and sliced
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 2 red onions, halved and thinly sliced
• 1 cup firmly packed basil leaves, shredded
• 1 cup kalamata olives, pitted
• 1 cup walnuts, toasted
• 1 cucumber, seeded and sliced
• 1 red bell pepper, quartered and thinly sliced
• 1 green bell pepper, quartered and thinly sliced
• 1 cup (4 ounces) crumbled Gorgonzola cheese
• 4 garlic cloves, minced
• 1 cup red wine vinegar, divided
• 1 cup extra-virgin olive oil, divided

Details

Servings 6

Preparation

Step 1

1. Cut bread into 1-inch cubes, and place on a baking sheet.

2. Bake bread cubes at 350 degrees for 10 to 15 minutes or until bread is toasted.

3. Place bread cubes in a large bowl. top with tomato; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Layer with onions and next 4 ingredients, and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Layer with red bell pepper and next 3 ingredients. Drizzzle with 1/2 cup red wine vinegar and 1/2 cup oil. Cover and chill 1 hour.