Panzanella (Italian bread salad)

By Maudie30

A different kind of salad, with many flavors and textures.

Ingredients

• 1/4 C drained capers
• 2 Tbls plus 1/4 C red wine vinegar
• 12 oz ciabatta bread or country style white bread (2-3 days old)
• 9 ripe plum tomatoes, cored and peeled and seeded (about 2 1/4 lbs)
• 2 Tbls plus 2/3 C extra virgin olive oil
• 2 Tbls plus 1/4 C red wine vinegar
• 1 clove garlic, minced
• salt and fresh ground black pepper
• 1/2 C thinly sliced fresh basil leaves
• 1 C drained roasted red bell pepper strips
• 1/4 C pitted kalamata olives halved lengthwise
• Fresh basil sprigs for garnish

Details

Preparation time 20mins

Preparation

Step 1

In a small bowl, soak capers in 2 Tbls red wine vinegar for 10 minutes.

Slice the bread 2 inches thick, (removing the crust is optional). Lightly drizzle olive oil on both sides of the bread then grill until lightly browned then cut into 1 inch cubes. Set aside.
OR
Peel tomatoes (optional), cut in half and remove seeds. Cut into 1 inch cubes. Set aside.

In a large bowl whisk 2/3 cup olive oil, 1/4 cup red wine vinegar and garlic; season with salt and pepper to taste. Add bread cubes, tomatoes and basil; toss to combine.

Transfer half of the bread mixture to a 13 x 9 inch dish or platter. On top of that arrange half of the roasted peppers, capers and olives.

Add remaining bread mixture and top with remaining roasted peppers, capers and olives.

Cover the salad and let stand at room temperature for at least 1 hour - to allow the flavors to marry.

Before serving, garnish with sprigs of basil.