Thursday, June 13, 2013

Panzanella Bread Salad

Ingredients:
  • 1/3 cup Olive oil
  • ¼ cup Olive oil
  • 2 Tablespoons Balsalmic vinegar
  • 3 cloves garlic, minced
  • ½ cup roughly chopped fresh basil leaves
  • 6 cups day old Italian bread, cubed into bite-size pieces
  • 5 medium red tomatoes, quartered
  • 1 cucumber, peeled, and sliced
  • 1 red pepper, diced roughly
  • 1/2 cup pitted and sliced green or kalamata olives
  • salt and pepper to taste
Directions:
  1. Preheat oven to 400 degrees F.
  2. In a large bowl toss bread with olive oil, salt, pepper, and garlic.
  3. Lay out on a baking sheet and bake for 5-10 minutes, until golden. Allow to cool slightly.
  4. While bread is in the oven, whisk together 1/4 cup olive oil and balsamic vinegar.
  5. Gently toss together the vinaigrette, bread, and vegetables. Let stand for 20 minutes before serving.

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