Tuscan Bread Salad Recipe from Forge in the Forest in Carmel California

Panzanella (Tuscan Bread Salad)

(serves 2-4)

from Forge in the Forest in Carmel, California

Ingredients:

4 lg. slices Italian bread or 8 small slices French baguette that is several days old

3 lg. tomatoes (about 1 lb.)

Kosher salt

1 small red bell pepper

2 tsp. drained capers

1&1/2 cup cucumber, thinly sliced, peeled, and seeded

2 T. red wine vinegar

1/2 tsp. minced garlic

6 T. extra virgin olive oil

Black pepper, freshly ground

Method:

Break bread into bite-size pieces. Place in serving bowl.
Remove stems from tomatoes. Chop into half-inch cubes.
Place tomatoes and their juices over bread. Season with salt. Let sit for 10 minutes. Toss.
Split red pepper in half lengthwise. Remove stem, seeds and core.
Cut pepper into half-inch squares. Add to salad bowl.
Add capers and cucumber.
Dressing: Whisk together vinegar and garlic. Season with pinch of salt. Whisk in olive oil.
Add dressing to salad. Season with pepper to taste.
Toss well and serve.


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