Savoury Panzanella With Olives And Capers
From softgrey 16 years ago
Ingredients
- 2 slices firm white bread shopping list
- 1 small vine ripe tomato-chopped-about 1/3 cup shopping list
- 5-6 kalamata olives-coarsely chopped shopping list
- about 1/3 cup mozarella chopped into 1/2 inch cubes shopping list
- 8-10 basil leaves coarsly chopped shopping list
- 2 cloves garlic-finely chopped shopping list
- 1 TBSP balsamic capers + 2 TBSP brine(may substitute red wine vinegar) shopping list
- olive oil shopping list
- kosher salt shopping list
How to make it
- Stack bread slices and cut into one inch squares.
- Place cubed bread in a bowl and toss with just enough olive oil to coat.
- Spread bread cubes on a cookie sheet and toast in a 425 degree oven until browned, about 10 minutes.
- While bread is in oven, assemble the rest of the salad in the original bowl EXCEPT the salt and caper brine/vinegar.
- Add just enough extra virgin olive oil to coat the ingredients and toss well.
- When bread cubes are golden, add them to the bowl and toss well.
- Add brine/vinegar and salt to taste(only about 1/4 tsp-it's already very salty!)-toss well once more.
- This makes a very generous supper serving for one or enough for two first courses.
People Who Like This Dish 7
- lunasea Orlando, FL
- mamalou Attleboro, MA
- alliberries Mansfield, MA
- viciouzkitty Pleasant Hill, CA
- lollya MN
- hottamale Canton, OH
- notyourmomma South St. Petersburg, FL
- softgrey New York
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The Rating
Reviewed by 3 people-
Panzanella salad is one of my all time favorites and this would be the one to make me eat carbs again. I love salty and vinegary things, no wonder I'm so sweet. LOL, my husband would differ on that opinion. Great post, wonderful dish.
notyourmomma
in South St. Petersburg loved it
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this recipe looks fantastic! thanks for sharing
viciouzkitty
in pleasant hill loved it
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Outstanding recipe! I love panzanella salad and this is a kicked up version. Great post - thanks!!
lunasea
in Orlando loved it
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