Saturday, February 2, 2013

Panzanella

Bread
Cut ciabatta bread into 1 inch squares, drizzle with olive oil and salt and toss to coat. Bake at 400 for 10-12 minutes, or until golden brown. Set aside to cool.

Salad
2 Roma tomatoes, seeded and chopped
1/2 yellow onion, diced
1/2 yellow or red bell pepper, chopped
1/2 c green olives, roughly chopped
1/2 c fresh mozzarella, diced into small cubes
2 T chopped flat leaf parsley
1-2 t red pepper flakes
1 t dried oregano
2-3 T olive oil
2-3 T balsamic vinegar
Sea salt and freshly cracked black pepper to taste

Mix all ingredients except toasted bread and let marinate for an hour or longer. Add bread and toss just before serving.

Leftovers (not the bread) are great for topping a French bread pizza.


No comments:

Post a Comment