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PANZANELLA: BREAD SALAD

Cheryl Wixson
Makes 6 servings

Ingredients
  

  • 1 garlic clove chopped
  • 3 anchovy fillets finely chopped
  • 1 tablespoon capers drained
  • ¼ cup sweet bell pepper chopped
  • Sea salt
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 cups firm good bread, crust trimmed, cut into cubes
  • 4 firm ripe tomatoes
  • 1 cup cucumber cut into ¼ inch dice
  • ½ cup sliced sweet onion soaked in water to remove sharp taste
  • ¼ cup fresh basil chiffonade

Instructions
 

  • Gather your ingredients and tools.
  • Slice the onion and soak in a bowl of cold water. Set aside.
  • Cut the crust from the bread, cut into cubes, and place in a small bowl.
  • Make a tomato puree by passing one tomato through the food mill over the bread. Season with salt and set aside.
  • In the bowl of your food processor or using a mortar and pestle, blend the garlic, anchovies and capers into a fine paste. Add the salt, olive oil, and vinegar and combine well. Scrape the mixture into the serving bowl.
  • Add the chopped sweet bell pepper to the serving bowl. Drain the water from the onion and add to the bowl. Add the chopped cucumbers and stir well.
  • Seed the remaining tomatoes and chop. Add to the bowl.
  • Add the bread and the sliced basil*.
  • Stir the salad well and season with fresh pepper and more sea salt if needed.

Notes

* Sliced into thin ribbons To slice chiffonade, stack the basil leaves and roll them into a fairly tight cigar shape. With a sharp knife, slice the across the roll, creating thin strips or shreds. Scatter these strips over the salad.
Nutritional analysis per serving: 270 calories, 5 grams protein, 29 grams carbohydrates, 15 grams fat, 270 mg. sodium, 3 grams fiber