Panzanella is a wonderful Italian “bread salad”. Use a firm, dense bread to avoid sogginess.
photo credit: chowhound.com
4 cups (1-inch pieces) firm textured bread (Italian, sourdough, day old artisan loaf, etc)
2 medium tomatoes, cut into bite sized pieces
2 cloves garlic, finely chopped
1 medium green bell pepper, coarsely chopped (1 cup)
1/3 cup chopped fresh basil leaves
2 tablespoons chopped fresh parsley
1/3 cup olive oil (extra-virgin or lite flavor)
2 tablespoons red wine vinegar
1/2 teaspoon salt (or to taste)
1/8 teaspoon pepper (or to taste)
In a large bowl mix bread pieces, tomatoes, garlic, bell pepper, basil, and parsley. In a 6oz mason jar add remaining ingredients, screw on lid or cover tightly and shake well. Pour this mixture over the bread mixture, toss gently until evenly coated. Cover and refrigerate a minimum of 1 hour in order to soften bread and blend flavors. This should not be made too far ahead of time as bread can become soggy.
Toss before serving. Makes 6 servings.