Panzanella (bread salad)

Yield: 1 Servings

Measure Ingredient
2 cups Basic raw tomato sauce
1 medium Cucumber, seeded and sliced in 1-16-inch a; cut in half
1 Bulb fennel, cut in half and sliced into; 1/8-inch half moo
3 cups S cubed day old bread; ( crusty peasant loaf )
6 ounces Extra virgin olive oil
4 ounces Balsamic vinegar
2 tablespoons Capers,; drained of brine
½ medium Red onion,; thinly sliced
1 Red bell pepper, cored, seeded and sliced; 1/8-inch l

In a large mixing bowl add basic raw tomato sauce, cucumber, fennel and cubed bread. Toss to mix.

Pour olive oil and vinegar over the mixture and toss again. Add capers, red onion and bell pepper, toss once again.

The entire process takes no more than 5 minutes. The panzanella may be served immediately or an hour later. As time passes the salad becomes softer in texture.

Yield: 4 servings

Recipe By :MOLTO MARIO SHOW #MB5609 Posted to MC-Recipe Digest V1 #276 Date: Sun, 3 Nov 1996 23:59:27 -0500 From: Meg Antczak <meginny@...>

Similar recipes