Panzanella (Italian Bread Salad)

Do you have an abundance of tomatoes coming in from the garden?  Here's a great way to use a few of them up.

If you love Italian Bread Soup like I do, this recipe is for you.

This substantial salad fills in beautifully as side dish or a main course.

Panzanella (Italian Bread Salad)
((Printable Version))

For the croutons:
1 pound (about 8 cups) sour dough or crust country bread, torn into chunks
2 tablespoons extra virgin olive oil

For the salad:
2 1/2 pounds tomatoes, chopped
about 2 cups cannellini or white beans, cooked
1 can artichokes packed in water, drained and chopped
1 roasted red pepper, chopped
1/3 cup fresh basil leaves, chopped
1/3 cup red onion, diced
1/4 cup greek olives
3 tablespoons capers
parmesan cheese for topping, optional

Dressing:
1/4 cup balsamic vinegar
3 tablespoons extra virgin olive oil
3 tablespoons chopped parsley
3 tablespoons lemon juice
2 tablespoons white wine vinegar
3 teaspoons fresh thyme or 1 teaspoon dried thyme
1 1/2 teaspoons dried marjoram
1 1/2 teaspoons fresh oregano or 1/2 teaspoon dried oregano
1 clove garlic, minced


Toss the bread chunks with the 2 tablespoons of oil.  Place them on a sheet pan and bake at 450 degrees F. for about 10- 15 minutes.  Turn off the oven and allow them to dry out and crisp up.  After about 20 minutes, remove from the oven and cool.  (This can be done a day ahead.)

When ready to serve toss everything together in a large bowl.  Let the salad sit for at least 20 minutes to allow the croutons to soften up and begin absorbing the dressing.

Fresh.

 Easy.

Delicious.


(Source: Taste of Home)
Linked to: Confessions of a Stay At Home Mom,  33 Shades of Green, This Chick Cooks, Fave Diets