Panzanella

By GrandmaFred

Italian tomato and bread crumb salad

Ingredients

• 2 c. bread cubes cut from an artisan loaf
• 1/2 med. sweet onion, sliced very thinly
• 1 garlic clove, peeled
• 2 or 3 flat anchovy filets, packed in oil, chopped fine
• 1 T. capers, drained and rinsed
• 1/2 sweet yellow bell pepper, chopped into 1/4" pieces
• 1/4 c. extra virgin olive oil
• 1 T. quality red wine vinegar
• 3 fresh, firm heirloom tomatoes cut into bite sized pieces
• 1 c. peeled and diced cucumber
• sea salt
• freshly ground pepper
• parmesan cheese shavings
• 1/2 c. loosely packed basil, torn

Details

Preparation time 15mins
Cooking time 15mins
Adapted from atlantabg. org

Preparation

Step 1

Toast the bread with 1 or 2 T. of olive oil in large skillet until golden brown on both sides.

Mash the garlic, anchovies and capers with a spoon or a mortar and pestle. Place in large serving bowl along with the sweet pepper. Add olive oil and vinegar and toss thoroughly. Add the bread, tomatoes, cucumber and onion and toss again.

Salt lightly and add a few grinds of black pepper. Top with parmesan shavings and basil. Serve immediately.