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Italian Panzanella
12 ounces day-old Italian or French bread
1/2 cup extra virgin olive oil
1/3 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 large ripe tomatoes, coarsely chopped
1 large yellow bell pepper, coarsely chopped
1 pound mozzarella cheese, preferably fresh, cut into 1/2 inch dice
3 garlic cloves, minced
1 tablespoon drained capers
1 cup basil leaves, slivered
12 romaine lettuce leaves
Cut bread into rough 3/4 inch cubes and place in a large bowl.
In a small bowl, whisk together olive oil, vinegar, salt and pepper. Pour dressing over bread and toss to mix well.
Add tomatoes, bell pepper, mozzarella cheese, garlic, capers and
basil. Mix gently but thoroughly. Arrange romaine leaves on a serving platter and spoon salad over leaves.
Serves 6.
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Italian Panzanella
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Category: Recipes
Prep Time: Cook Time: Total Time:
Italian Panzanella
12 ounces day-old Italian or French bread
1/2 cup extra virgin olive oil
1/3 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 large ripe tomatoes, coarsely chopped
1 large yellow bell pepper, coarsely chopped
1 pound mozzarella cheese, preferably fresh, cut into 1/2 inch dice
3 garlic cloves, minced
1 tablespoon drained capers
1 cup basil leaves, slivered
12 romaine lettuce leaves
Cut bread into rough 3/4 inch cubes and place in a large bowl.
In a small bowl, whisk together olive oil, vinegar, salt and pepper. Pour dressing over bread and toss to mix well.
Add tomatoes, bell pepper, mozzarella cheese, garlic, capers and
basil. Mix gently but thoroughly. Arrange romaine leaves on a serving platter and spoon salad over leaves.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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