Panzanella

6 servings

Panzanella, or "bread salad," is an Italian classic. Buy a firm-textured bread so the pieces don't become mushy.

Prep 20 min
Total 1 hr 20 min

• 4 cups cubed (1 inch) day-old Italian or other firm-textured bread
• 2 medium tomatoes, cut into bite-size pieces (2 cups)
• 2 cloves garlic, finely chopped
• 1 medium green bell pepper, coarsely chopped (1 cup)
• 1/3 cup chopped fresh basil leaves
• 2 tablespoons chopped fresh parsley
• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

1. In large glass or plastic bowl, mix bread, tomatoes, garlic, bell pepper, basil and parsley.

2. In tightly covered container, shake remaining ingredients. Pour over bread mixture; toss gently until bread is evenly coated.

3. Cover; refrigerate at least 1 hour, but no longer than 8 hours, until bread is softened and flavors are blended. Toss before serving.

• from:
  Betty Crocker Cookbook, 11th Edition
  1500 Recipes for the Way You Cook Today
• from the Betty Crocker Editors
• Wiley 2011
• Loose-Leaf Binder; $29.99; 686
• ISBN-10: 0470906022
• ISBN-13: 978-0470906026
• Recipe reprinted by permission.

Buy Betty Crocker Cookbook, 11th Edition

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This page created December 2011