PANZANELLA BREAD BOWL

Panzanella Bread Bowl image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 13

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Ingredients

1 large loaf ciabatta bread (1 to 1 1/4 pounds)
1 romaine lettuce heart, chopped
1 pound tomatoes, chopped
1/2 English cucumber, chopped
1/2 cup chopped roasted red peppers
2 ounces thinly sliced salami, cut into strips
2 ounces thinly sliced prosciutto, cut into strips
2 ounces thinly sliced soppressata, cut into strips
4 ounces thinly sliced provolone cheese, cut into strips
6 tablespoons extra-virgin olive oil
6 tablespoons red wine vinegar
1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper

Steps:

Preheat the oven to 400 degrees F. Hollow out the center of the ciabatta loaf to form a rectangular "bowl"; set aside. Cut the removed bread into 1-inch cubes; spread 2 cups of the bread on a rimmed baking sheet (reserve the rest for another use). Bake the bread cubes until lightly toasted, 5 to 6 minutes. Let cool.
Combine the lettuce, tomatoes, cucumber, roasted red peppers, salami, prosciutto, soppressata, cheese and toasted bread cubes in a large bowl. Whisk the olive oil, vinegar, 2 tablespoons water, the oregano, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Drizzle the dressing over the salad and

Nutrition Facts : Calories 700 calorie, Fat 40 grams, SaturatedFat 12 grams, Cholesterol 65 milligrams, Sodium 1760 milligrams, Carbohydrate 58 grams, Fiber 5 grams, Protein 29 grams