My sister gave me fresh tomatoes and basil, so I made a bread salad known as Panzanella. The longer it sits, the more the bread soaks up the seasonings.
Ingredients:
1/4 cup olive oil
12 ounces french or ciabatta bread, cut into 1-inch cubes (about 12 cups)
4 large tomatoes, coarsely chopped
1 english cucumber, coarsely chopped
1 medium green pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 small red onion, halved and thinly sliced
1/2 cup coarsely chopped fresh basil
1/4 cup grated parmesan cheese
3/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
1/2 cup italian salad dressing
Directions:
In a large skillet, heat 2 tablespoons oil over medium heat. Add half of the bread cubes; cook and stir until toasted, about 8 minutes. Remove from pan. Repeat with remaining oil and bread cubes.
Combine bread cubes, tomatoes, cucumber, peppers, onion, basil, cheese, salt and pepper. Toss with dressing.
