Panzanella Recipe
Ingredients
| Italian bread slice | 6 (For the salad:) | |
| Green pepper | 1 Small, diced (For the salad:) | |
| 3 plum tomatoes, diced (11/2 cups) | ||
| 2 green onions, including tops, finely chopped (1/4 cup) | ||
| 1 medium-size stalk celery, diced (1/2 cup) | ||
| Cucumber | 1 Small, peeled (For the salad:) | |
| Capers | 2 Teaspoon, finely chopped (For the salad:) | |
| 1/4 cup minced fresh basil or parsley | ||
| 1/4 cup Chicken Stock or Vegetable Stock or low-sodium chicken broth | ||
| 2 tablespoons balsamic or red wine vinegar | ||
| Garlic | 1 Clove (5gm), minced (For the dressing:) | |
| 1/4 teaspoon each salt and black pepper, or to taste | ||
| Olive oil | 1 Tablespoon (For the dressing:) | |
Directions
1 To prepare the salad : In a large salad bowl, combine the bread, green pepper, tomatoes, green onions, celery, cucumber, capers if desired, and basil.
2 To prepare the dressing: In a small bowl, whisk together the stock, vinegar, garlic, salt, and pepper. Whisk in the oil. Or place all of the ingredients in a small jar with a tight-fitting lid and shake until well blended. Pour the dressing over the salad; toss lightly. Cover and chill for at least 1 hour or up to 6 hours.
2 To prepare the dressing: In a small bowl, whisk together the stock, vinegar, garlic, salt, and pepper. Whisk in the oil. Or place all of the ingredients in a small jar with a tight-fitting lid and shake until well blended. Pour the dressing over the salad; toss lightly. Cover and chill for at least 1 hour or up to 6 hours.
Chef
