Panzanella with The Works

Total Time:
10 min
Prep:
10 min

Yield:
6 servings
Level:
Easy

Directions
  • 5 cups cubed day-old crusty bread*
    4 Roma or plum tomatoes, cubed
    1 small red onion, chopped
    1 Cubanelle pepper or green bell pepper, seeded and chopped
    1/2 cup pepperoncini or hot cherry peppers, chopped
    2 roasted red peppers, drained, chopped
    1 cup pitted olives, kalamata or Sicilian green or a combination
    1 tin flat fillets of anchovies, drained and chopped
    1 cup basil leaves, torn
    1 lemon, juiced
    3 tablespoons red wine vinegar
    1/4 cup extra-virgin olive oil, eyeball it
    Splash of liquid from bottled pepperoncini or hot cherry peppers
    Coarse salt and black pepper
     

  • Combine all the salad ingredients in a large bowl and dress salad with lemon juice, red wine vinegar, evoo, and a splash of the hot pepper juice, then season with salt and pepper, to your taste.

  • * Bread that is too dry or tough to cube can be soaked in water and squeezed dry, like a sponge, before cubing. I store left over or purchase day-old Tuscan style breads in plastic bags, which keep them moist enough to cube.


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    Panzanella

    Recipe courtesy of Ina Garten