Panzanella

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Ingredients

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  • 4 cups focaccia or other Italian bread, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 red pepper, cut into 1-inch chunks
  • 1 green pepper cut into 1-inch chunks
  • 1/2 English cucumber, cut lengthwise, seeded and cut into 1-inch chunks
  • 1/4 cup basil chiffonade (leaves rolled like a cigar and thinly sliced)
  • 2 tablespoons chopped Italian parsley
  • 4 tablespoons capers, rinsed and drained
  • Dressing:
  • 1/4 cup fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/3 cup olive oil
  • Salt and pepper to taste

Directions

Preheat oven to 375°F.
Spread bread cubes on a sheet pan in a single layer. Drizzle with oil and bake for 10 minutes.
In a small bowl, mix together lemon juice, vinegar, mustard and garlic. With a whisk in one hand and oil in other hand, slowly drizzle in oil while whisking. Add salt and pepper to taste.
Place all other ingredients into a large serving bowl, including toasted bread.
Drizzle dressing over top and let sit 10 minutes before serving.

Recipe from Central Market Poulsbo - Culinary Resource Center
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