Panzanella Italian Bread Salad

Ready in 1h

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1 Cucumber; peeled, seeded and
1/2 c Nicoise olives; pitted and
1/4 c Balsamic vinegar
12 Basil leaves; shredded
1 md Bulb fennel; trimmed and
1 lg Round loaf peasant bread
1 Clove garlic; smashed to a
1/2 c Extra Virgin Olive Oil
2 ts Lemon Rind; grated
1 Shallot; finely chopped
5 plum tomatoes; Ripe, seeded
1 Green bell pepper; seeded
1 Yellow bell pepper; or orange or red

Original recipe makes 1



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" on May 31, 1997

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