Italian bread salad (panzanella)

1 servings

Ingredients

QuantityIngredient
x1 hard baugette
xRipe, juicy tomatoes
xMinced onions or scallions
(red onions look nice)
xCapers
xMinced bell peppers
xMinced fresh garlic
xMinced fresh basil and
Parsley
xSalt, red wine vinegar and
Freshly cracked pepper

Directions

If using a very hard baugette, run it under some water and then crumble it into a bowl. Alternatively you can cube the bread or lightly toast it if it's fresh and then cut into cubes. Add the remaining ingredients to taste. The bread should make up about ¾ of the salad. The consistency is comparable to potato or rice salad. Everything is moist and clinging together but it isn't soupy nor is it dry.

Ripe, juicy homegrown tomatoes (this provides most of the moisture in the dish, some of which used to come from olive oil) I think this tastes best at room temperature.

From: GINNY <VMMILL00@...>. Fatfree Digest [Volume 9 Issue 50] Aug. 10, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV