PANNZANELLA ITALIAN BREAD SALAD (Cathy Lentine)

4 c. fresh, hard crust bread cubed
2 Roma tomatoes, cut into wedges
1 large cucumber, sliced
1 small red onion, sliced
1/3 c. fresh basil, chopped
1/3 c. fresh parsley, chopped
6 anchovy filets, packed in olive oil
1/3 c. of capers, rinsed
3 cloves of garlic, crushed
1/4 c. of red wine vinegar
3/4 c. of olive oil, divided
salt and pepper to taste
2 T. grated Parmesan or Romano cheese

Mash the garlic, anchovies and capers; add the vinegar and 1/2 c. oil. In the meantime, put about 1/4 c. of olive oil in a pan and sauté the bread cubes til nice and brown. Sprinkle with salt and pepper and a couple tablespoons of grated cheese. Cut your cucumber, tomatoes and onions and place in a salad bowl. Toss the vegetables with croutons, dressing, basil and parsley. Adjust the salt and pepper.


Pannzanella Italian Bread Salad recipe is published in our November, 2006 Menu Minder.