JANIE'S PANZANELLA (TUSCAN BREAD SALAD)

JANIE'S PANZANELLA (TUSCAN BREAD SALAD) image

Yield 8 servings

Number Of Ingredients 13

1 loaf day old crusty Italian bread
3 cloves garlic, crushed
3/4 to 1 C fruity extra virgin olive oil
4 large ripe tomatoes
2 cucumbers, peeled, seeded and diced
1 small red onion, diced
1 each red, yellow and green pepper, cut into long matchsticks
1/4 C capers
1/4 C red wine vinegar
1/4 C each freshly chopped basil, oregano and parsley
salt and pepper to taste
6 leaves bitter greens (chicory, radicchio) for serving
black olives for garnish

Steps:

Preheat oven to 350 with rack in middle. Slice bread on diagonal into 1" thick slices and rub all sides with some of the garlic. Brush bread with 1/4 C of the oil. Place slices in one layer on a large sheet and bake for 15 minutes, or until dry and barely golden. Cool. Dip tomatoes in boiling water; peel and coarsely chop over a bowl, saving juice to further moisten finished salad, or for another use. Pile tomatoes into a big bowl. Add cucumbers, re onion, peppers and capers. Cut each piece of bread into three triangles; add to bowl with vegetables and toss with enough of the remaining 3/4 C oil so that all is moistened. Add vinegar, herbs, salt and pepper. Stir gently but thoroughly. Arrange greens in portable container, pile salad in middle, garnish with olives, and cover with a lid. Refrigerate two hours, or until ready to serve. It will become soggy if it stands too long.