Panzanella Italian Bread Salad
Try this Panzanella Italian Bread Salad recipe, or contribute your own. "Comforting" and "Fall" are two of the tags cooks chose for Panzanella Italian Bread Salad.
Yield: 1 Ready in 1 hours
2 people trying soon
|1 Cucumber; peeled, seeded and|
|1/2 cNicoise olives; pitted and|
|1/4 cBalsamic vinegar|
|12 Basil leaves; shredded|
|1 mdBulb fennel; trimmed and|
|1 lg Round loafpeasant bread|
|1 Clovegarlic; smashed to a|
|1/2 cExtra Virgin Olive Oil|
|2 tsLemon Rind; grated|
|1 Shallot; finely chopped|
|5 plum tomatoes; Ripe, seeded|
|1 Green bell pepper; seeded|
|1 Yellow bell pepper; or orange or red|
Panzanella Italian Bread Salad Preparation
Spread the bread cubes out on a baking sheet and leave out, uncovered, to dry for 24 hours. Alternatively, bake the cubes in a 300 degree F. oven for 10 to 20 minutes until dried out but not toasted. In a large bowl whisk together the shallots, garlic, lemon rind and balsamic vinegar. Season with salt and pepper. Add the olive oil in a stream, whisking constantly until well combined. Add the tomatoes, bell peppers, fennel and olives, tossing to combine. Adjust seasoning with salt and pepper. Thirty minutes before serving the salad add the reserved fennel greens, basil and bread cubes, tossing to coat, and let the salad stand at room temperature for 30 minutes. Yield: 8 servings Recipe by: Cooking Live Show #8891 Posted to MC-Recipe Digest V1 #628 by "Angele and Jon Freeman"
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Panzanella Italian Bread Salad. Be the first to review it!