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Panzanella (Tuscan Bread Salad)
(serves 2-4)
from Forge in the Forest in Carmel, California
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
  • 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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