In this house, we rarely eat bread but, when we are caught passing a bakery wecannot resist the odd loaf of fresh bread or french baguette. That smell! How could anyone resist? Usually, we have a piece or two with dinner and by the next day, the bread is stale and we've lost interest.....
This salad takes stale bread and turns it into elegant summer eats.
Roasted Pepper & Tomato Panzanella Salad
adapted from My Father’s Daughter
Ingredients:
6 ounces stale country bread until into 1-inch cubes
1 yellow bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 1/2 cups cherry tomatoes, quartered
2 Tbsp red wine vinegar
1/4 cup extra virgin olive oil
Pinch kosher salt
Freshly cracked black pepper
4 olive-oil packed anchovies {I sometimes omit these....}
Large handful of basil leaves
Directions:
Preheat the oven to 400ºF. Toss the red peppers with a little bit of olive oil and roast them for 30 minutes, or until softened. *These are also great, grilled over a BBQ, and it won't warm the house!
In a large bowl toss the tomatoes, peppers, basil and bread. Then whisk together the olive oil, salt, pepper, anchovies and vinegar and pour this over the salad. Toss well and serve.........with a glass of Kim Crawford's Sauvignon Blanc, preferably.
that sounds so good!
ReplyDelete