If there was ever a dish that was so verstile that one could serve it as either lunch or dinner, Panzanella might just be it. Loaded with fresh (and organic) tomatoes, basil, roasted red and yellow peppers, capers and a hint of red wine vinegar, this is one of the most refreshing and satisfying salads ever made.

This Panzanella recipe is great as a side dish to my Lemon chicken recipe or just plain grilled chicken or fish. If you are looking for heartier version of this dish, try adding in some chopped grilled chicked and serve this as a side at your next get together.

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Panzanella (Tuscan bread salad)

Printable version of this Panzanella recipe (word doc)

Yield - 4 to 6 servings

2 large ciabatta, french or sourdough loaves, cubed

1 tablespoon thyme, dried

2# - fresh tomatoes (whatever is in season)

3 – cloves garlic

1 bunch basil

3T – red wine vinegar

½ c – roasted red & yellow peppers, julienne

¼ c – capers, or to taste

Extra virgin olive oil

Salt

Black pepper

Parmesan cheese (opt)

Intructions:

1. Preheat oven to 375°.
2. Take the cubed bread, toss in a small amount of olive oil (until cubes are coated with oil), thyme and salt and bake until crispy on the outside, approx 10-15 minutes depending on your oven.
3. Julienne the basil, seed & chop the tomatoes (reserving the tomato water!) and get all other ingredients together.
4. In a large mixing bowl, place the bread cubes and the vinegar, the tomato water and a tablespoon or two of the olive oil and toss.
5. Add all other ingredients together, toss well and reserve for 30 minutes or until the bread softens up a bit.
6. Check seasoning and serve.

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