Panzanella from Best of Southern Living
Every ingredient in this Italian bread salad adds its own unique flavor to the recipe.
Ingrediënten
Makes 6 to 8 servings / Prep: 20 min., Bake: 15 min., Chill: 1 hr.
- 1 16-ounce stale French or Italian bread loaf
- 10 plum tomatoes halved and sliced
- ½ teaspoon salt divided
- ½ teaspoon pepper divided
- 2 red onions halved and thinly sliced
- 1 cup firmly packed basil leaves shredded
- 1 cup kalamata olives pitted
- 1 cup walnuts toasted
- 1 cucumber seeded and sliced
- 1 red bell pepper quartered and thinly sliced
- 1 green bell pepper quartered and thinly sliced
- 1 cup 4 ounces crumbled Gorgonzola cheese
- 4 garlic cloves minced
- 1 cup red wine vinegar divided
- 1 cup extra-virgin olive oil divided
Instructies
- Cut bread into 1-inch cubes, and place on a baking sheet.
- Bake bread cubes at 350° for 10 to 15 minutes or until bread is toasted.
- Place bread cubes in a large bowl.
- Top with tomato; sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
- Layer with onions and next 4 ingredients, and sprinkle with remaining ¼ teaspoon salt and ¼ teaspoon pepper.
- Layer with red bell pepper and next 3 ingredients.
- Drizzle with ½ cup red wine vinegar and ½ cup oil.
- Cover and chill 1 hour.
- Drizzle with remaining ½ cup vinegar and ½ cup oil; serve immediately.
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