Panzanella

PANZANELLA! The Italian Bread Salad.

YOU NEED:

3 tablespoons extra virgin olive oil

leftover bread, stale is fine. 2 buns or so, or a small baguette, cubed.

1 pinch salt

2 large, cubed tomatoes

1 small cucumber, peeled and chopped

1 red or green bell pepper, seeded and cut into 1-inch cubes

1/2 red onion, cut in 1/2 and thinly sliced

a handful fresh basil or parsley

some capers are optional

For the vinaigrette:

1 or 2  large cloves minced garlic 

1/2 teaspoon Dijon mustard

3 tablespoons vinegar or lemon juice

a tablespoon or more olive oil

lots of black pepper

Directions

Heat the oil in a large saute pan.  sautee bread until crisp but oily. 

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, peppers, red onion, basil or pasley, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to mix and bread to soak up goodness.

As an alternative, try watermelon or cantaloupe instead of tomatoes!