Tuscan panzanella salad

Yield: 6 servings

Measure Ingredient
½ \N Loaf French or Italian bread
6 \N Roma tomatoes; cut into a
\N \N . 1/2 - inch dice
2 tablespoons Capers
½ cup Extra-virgin olive oil
¼ cup Red wine vinegar
\N \N Salt & pepper to taste
2 \N Portabella mushroom caps;
\N \N . broiled or grilled; cut
\N \N . into a 1/2 - inch dice
3 \N Cucumbers; cut into a 1/2
\N \N . inch dice
½ medium Red onion; sliced very thin
½ \N Red bell pepper; cut into
\N \N . very thin strips
½ \N Green bell pepper; cut into
\N \N . very thin strips
1 \N Head, romaine lettuce; cut
\N \N . into bite-sized pieces

Cut the bread into 1-inch cubes and set aside.

Mix the tomatoes, capers, oil and vinegar. Scatter the bread on a serving platter. Spoon some of the tomato mixture over the bread.

Layer each of the vegetables over the tomatoes. Top with the remaining tomato mixture. The juices need time to soak into the bread, so chill for 1 hour at least. If the salad seems dry, drizzle on a little more olive oil and vinegar. Serve cold or at room temperature. May be made 1 day ahead.

Nutritional Information per serving: 315 calories, 20g fat, NO cholesterol, 417mg sodium

** Dallas Morning News - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-18-95

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