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Panzanella Recipe

   
 

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     Panzanella

Category   Entrees - Maindishes
Sub Category   None
Servings   12
Preptime   45 min

Ingredients
6 cups cubed Italian or rustic bread
4 large ripe tomatoes (about 3 lb), cut in chunks
1 medium red onion, halved and thinly sliced
1/3 cup extra-virgin olive oil
3 tbsp red wine vinegar
2 tsp minced garlic
1 tsp salt
1/2 tsp freshly ground black pepper
2 medium yellow peppers, seeded and cubed
 
1 large seedless cucumber, quartered lengthwise, cut into 3-4 in. pieces
1/3 cup chopped parsley

Instructions
Heat oven to 400 degrees. Line a jelly-roll pan with foil. Arrange bread cubes in a single layer on pan. Toast in oven 10-12 mins, tossing once, until evely browned.
Meanwhile, put tomatoes, onion, oil, vinegar, garlic, salt & pepper in a large bowl. Let stand at room temperature at least 30 mins or until tomatoes release their juices. Toss occasionally.
Add peppers, cucumber and parsley to tomatoes. Let stand at least 15 mins for flavors to blend. Just before serving, add bread crumbs; toss to blend throughly.


Originally Submitted
7/13/2010





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