Panzanella (Bread salad)

 

                Bread is treated with respect in Italy, and most towns produce their own varieties. Tuscany, in particular, boasts many styles of bread, generally unsalted. This lack of salt helps the bread to stay fresh longer, but even stale bread never goes to waste. The area is rich in bread recipes, including bread salads. This delicious, fresh-tasting salad is perfect as an easy light summer meal or as an accompaniment.

                For best results, look for coarse-textured Italian-style white bread and leave it for a day or two before using. Balsamic vinegar does impart a beautiful and subtle flavor but, if it is not available, a good-quality red wine vinegar can be substituted.

Serves 4

• 250 gr Italian bread, cut in thick slices or diced
• Chilled water
• 2 large ripe tomatoes, peeled and chopped
• 1 small cucumber, peeled and coarsely diced
• ½ red bell pepper, cut into chunks or julienne strips
• ½ green bell pepper, cut into chunks or julienne strips
• 1 red onion, thinly sliced
• 10 ml capers, rinsed and drained
• 15 ml finely chopped basil
• 1 garlic clove, finely chopped
• 30 ml chopped Italian parsley
• 75 ml olive oil
• 15 ml balsamic vinegar
• 2 ml salt
• 2 ml ground black pepper
• Fresh basil sprigs, for garnish

1. Place the bread in a bowl, pour just enough of the water to cover and set aside.
2. Place the tomatoes, cucumber, bell peppers and onion in a large serving bowl with the capers, basil, garlic and parsley.
3. Squeeze the bread as dry as possible and break into crumbs, and add to the bowl.
4. Whisk together the oil, vinegar, salt and pepper, and pour over the salad ; toss well, garnish with the basil and serve.

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