B4U Recipes - Italian Panzanella Salad (Bread Salad)

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Italian Panzanella Salad (Bread Salad)

4 cups stale (1 to 3 day-old bread) Italian bread, cut into 1/2″ cubes
1 tablespoon capers, drained
2 cloves garlic, minced
2 to 3 anchovy fillets, diced
1/2 cup extra-virgin olive oil
1/3 cup red wine vinegar
2 cups fresh vine-ripened tomatoes, peeled, seeded and diced
1 cup cucumber, peeled, seeded and diced
1 cup red onion, peeled, halved and thinly sliced
1/4 cup diced red peppers
1/4 cup diced yellow peppers
1/4 cup Kalamata or Nicoise olives, pitted
1/4 to 1/2 cup fresh basil leaves, torn into pieces
Coarse kosher salt and freshly ground pepper to taste
1/4 cup freshly grated Parmesan cheese

Directions ::..

Using a mortar and pestle, mash the capers, garlic and anchovies until you have a smooth paste. Place in a large bowl. Whisk the olive oil and red wine vinegar into the anchovy paste until combined. Add the toasted bread cubes and toss thoroughly. Add tomatoes, cucumber, red onion, red peppers, yellow peppers, olives, basil, coarse salt, and pepper. Toss the ingredients gently to coat; let stand for at least a half-hour

Panzanella can be prepared ahead of time and refrigerated for several hours. Remove from refrigerator an hour or so before serving and bring to room temperature. Before serving, sprinkle Parmesan cheese over the top.