Bread salad: Try it, you’ll love it. Photo
Several weeks ago we published a recipe for panzanella, Tuscan bread salad. While perusing other recipes, we discovered this one on Pillsbury.com, submitted by Carrian Cheney of the blog, Oh Sweet Basil.
It’s what to do when you have leftover French or Italian bread, to convert into crusty croutons that absorb the dressing.
While markets are still filled with bountiful produce, make hay and make panzanella.
Prep time is 20 minutes. You can substitute any vegetables in the recipe for others, from fennel to eggplant and beyond.
Ingredients For 8 Servings
1. HEAT 4 tablespoons olive oil in 10- to 12-inch skillet, over medium heat. Arrange bread pieces in single layer in skillet (you will have to do a few batches). Cook until golden; turn and cook again. Repeat with remaining bread. Remove from skillet; cool.
2. HEAT the remaining olive oil in the same skillet, over medium heat. Add bell peppers, zucchini and onion; cook 3 to 6 minutes or until tender. Cool.
3. PLACE bread, cooked vegetables, tomatoes and dressing in a very large bowl; add salt and pepper to taste. Toss; serve immediately.
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