Side Pannel
Panzanella
Ingredients List
- 20 sl Slightly stale French or
- -Italian bread
- 1 c Olive oil
- 3 Ripe tomatoes
- 2 Green bell peppers
- 1 Red onion; chopped
- 2 Cloves garlic; minced
- 1 c Black olives; pitted
- 1/4 c Vinegar
- 1 tb Salt
- 2 ts Dried basil
- 1/2 ts Fresh ground pepper
Directions
1. Preheat oven to 350 degrees F. Brush bread slices with 1/2 cup of the
olive oil. Place on a baking sheet and toast in oven until crisp and
lightly browned (about 10 minutes).
2. Dice tomatoes and bell peppers into 1-inch cubes. In a 4-quart bowl toss
together tomatoes, bell peppers, remaining olive oil, onion, garlic, black
olives, vinegar, salt, basil, and pepper.
3. Cover with plastic wrap and set aside to marinate 30 minutes at room
temperature or up to 3 hours in the refrigerator. Bring to room temperature
to serve.
4. About 1 hour before serving, break toasted bread into roughly 1-inch
cubes. Toss with marinated vegetables. Transfer to a serving bowl; set
aside until ready to serve.
olive oil. Place on a baking sheet and toast in oven until crisp and
lightly browned (about 10 minutes).
2. Dice tomatoes and bell peppers into 1-inch cubes. In a 4-quart bowl toss
together tomatoes, bell peppers, remaining olive oil, onion, garlic, black
olives, vinegar, salt, basil, and pepper.
3. Cover with plastic wrap and set aside to marinate 30 minutes at room
temperature or up to 3 hours in the refrigerator. Bring to room temperature
to serve.
4. About 1 hour before serving, break toasted bread into roughly 1-inch
cubes. Toss with marinated vegetables. Transfer to a serving bowl; set
aside until ready to serve.
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