Re: Panzanella

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This is very good with a few quartered mission figs (black) and
a few tablespoons of crumbled feta cheese tossed in too.
On 8/05/09, ressa wrote:
> Panzanella (bread salad)
>
> About 2 cups Good artesan bread (I used kalamata olive
> bread)cut into 3/4 to 1 inch cubes
> 1 large tomato cut into 1/2 inch cubes
> 1/2 medium cucumber chopped
> 1/8 red onion sliced thin
> 6 kalamata olives, pitted and sliced
> 1 medium peperoncini sliced thin
> 3 tablespoons EVOO
> 1/2 tablespoon each balsamic and red wine vinegar
> 3 large leaves basil, sliced thin
> 1/2 teaspoon fresh dill fronds, roughly chopped
> salt and pepper to taste
> 3 to 4oz salad greens of choice
>
> Cube bread and set aside. Combine tomatoes, cucumber,
> onion, olives and peperoncini in medium salad serving bowl.
> Drizzle with EVOO and vinegars. Add basil and dill and
> toss to distribute EVOO and vinegars evenly. Add the bread
> cubes and mix to coat with dressing, add greens, toss and
> serve. Serves 2 if eating only salad, 4 if served as the
> salad course.
>
> Notes: Best if most (except EVOO, vinegar and bread) of the
> ingredients are very cold when added to bowl.
>
 

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