| Panzanella Salad 4 cups stale Italian-style bread, cut into 1/2" cubes 2 cloves garlic, minced 2 to 3 anchovy fillets, diced 1/2 cup extra-virgin olive oil 1/3 cup balsamic vinegar 1 can diced tomatoes, drained 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 pitted black olives 1/4 to 1/2 cup fresh basil leaves, torn into pieces Coarse salt and freshly ground black pepper to taste 1/4 cup freshly grated Parmesan cheese Preheat oven to 375 F. Spread the bread cubes on a large baking sheet in a single layer, dry in oven for about 10 minutes. Mash garlic and anchovies together with a little salt on your cutting board with the back of a large knife until you have a smooth paste. Place in a large bowl. Whisk the olive oil and vinegar into the anchovy paste until combined. Add the toasted bread cubes and toss thoroughly. Add tomatoes, cucumber, red onion, red peppers, olives, basil, coarse salt, and pepper. Toss the ingredients gently to coat; let stand for at least 30 minutes. Sprinkle Parmesan cheese over the top before serving. This salad can be prepared ahead of time and refrigerated for several hours. Remove from the refrigerator an hour before serving and bring to room temperature. Red Wine vinegar may be substituted or combined with the Balsamic vinegar. |
