kalamata olives

Tuscan Panzanella Salad

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Serves 4-6

Preheat oven to 300°

Toss together:

1 large loaf peasant bread, cut into 1” cubes, about 4 cups

2 tablespoons olive oil, with 2 cloves garlic, minced

Spread out on a sheet pan and bake for about 10-20 minutes until dried out, but not too toasted. Set aside. This can be done a day ahead and stored in an airtight container.

Whisk together:

1 shallot, finely minced

1 clove garlic, minced

1 tablespoon capers

zest of one lemon

1/4 cup balsamic, red wine, sherry or champagne vinegar

Pinch of salt and 1/4 teaspoon black pepper

Add in, whisking constantly:

1/2 cup extra virgin olive oil

In a large bowl:

5 Roma tomatoes, roughly chopped or 2 large tomatoes

1/2 red bell pepper, cut into 1” long sticks OR 1/2 cup chopped roasted red bell pepper

1 small cucumber, peeled and rough chopped

1/2 cup Kalamata olives, pitted and halved

1 cup torn herb leaves: basil, mint, parsley or a combination

Toss Vinaigrette into tomato mixture. Toss 1/2 cup to 1 cup bread cubes with Salad just before serving.