Panzanella - Italian Bread Salad
Ingredients
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1/2 tsp sugar or agave
- 1 Tuscan blend
- 8 oz stale* ciabatta French bread, or Sourdough cut into 2 cm cubes
- 1/2 small red onion finely chopped
- 1 lb mixed tomatoes 2cm slices
- 3 tbsp capers
- 15 basil leaves
- salt to taste
- optional: 8 anchovy fillets chopped. 1 red pepper, diced.
Instructions
- In a large bowl mix the olive oil, red wine, sugar, and Tuscan blend together
- Stir in the bread, red onion, tomatoes, capers, and basil
- Leave to rest to allow the flavors to soak into the bread
Notes
*preheat oven to 170 degrees, lay the bread on a tray and toast for 8 minutes. Allow to cool before adding to the salad.