I know, I know…I’ve been missing in action for a while.
Anyway….Bread Salad! Who doesn’t love bread salad? It’s one of my favorite indulgences. This particular recipe is very summery with all the added veggies. I know you will love it!!
Heat oven to 400o F. Line a jelly-roll pan with foil. Arrange bread cubes in a single-layer on pan. Toast in oven 10 to 12 minutes, tossing once, until evenly browned.
Meanwhile, put tomatoes, onion, oil, vinegar, garlic, salt, and pepper in a large bowl. Let stand at room temperature at least 30 minutes or until tomatoes release their juices. Toss occasionally.
Add peppers, cucumber and parsley to tomatoes. Let stand at least 15 minutes for flavors to blend. Just before serving, add bread cubes; toss to blend thoroughly.
This was just awesome!
Panzanella
Serves Twelve
6 cups cubed Italian bread or rustic bread (stale bread works well too)
4 large ripe tomatoes (about 3 lb), cut in chunks
1 medium red onion, halved and thinly sliced
1/3 cup extra-virgin olive oil
3 Tablespoons red wine vinegar
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 medium yellow peppers, seeded and cubed
1 large seedless cucumber, quartered lengthwise, cut into 1″ pieces
1/3 cup chopped parsley
Heat oven to 400o F. Line a jelly-roll pan with foil. Arrange bread cubes in a single-layer on pan. Toast in oven 10 to 12 minutes, tossing once, until evenly browned.
Meanwhile, put tomatoes, onion, oil, vinegar, garlic, salt, and pepper in a large bowl. Let stand at room temperature at least 30 minutes or until tomatoes release their juices. Toss occasionally.
Add peppers, cucumber and parsley to tomatoes. Let stand at least 15 minutes for flavors to blend. Just before serving, add bread cubes; toss to blend thoroughly.
