Panzanella

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Panzanella
  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings

Ingredients

  • Dressing
  • 1/4 c. red wine vinegar
  • 3/4 c. extra virgin olive oil
  • 1 clove garlic, finely minced
  • Kosher or sea salt and freshly ground black pepper
  • Salad
  • 1 loaf day-old crusty Italian or French bread
  • 4 large ripe tomatoes
  • 1 small red onion, thinly sliced
  • 1 red bell pepper, cut into matchstick-size pieces (julienne)
  • 1 yellow bell pepper, cut into matchstick-size pieces (julienne)
  • 1/4 c. basil leaves, coarsely chopped
  • 1/4 c. Italian parsely leaves, coarsely chopped
  • 2 tbsp. oregano leaves, coarsely chopped
  • 12 c. pitted kalamata olives 1/2 c. feta cheese, crumbled
  • 1/2 c. California raisins

Preparation

Preparation

1 Dressing

2 Whisk the vinegar, oil and garlic together in a bowl. Season with salt and pepper and set aside.

3 Salad

4 Preheat oven to 350°F. Cut the bread into 3/4-inch cubes.

5 Place on baking sheet and bake for about 10 minutes or until the croutons are hard and dry.

6 Remove from oven and set aside. Meanwhile cut the tomatoes in half lengthwise with the core and gently squeeze the juice into the reserved dressing.

7 Cut the tomatoes into 1-inch pieces and add them to a large mixing bowl.

8 Add the cucumber, onion, bell peppers, herbs and raisins.

9 Cover and set aside. (The salad may be prepared to this point up to 2 hours before serving.)

Source: Chef Roy Harland and California Raisin Marketing Board