Panzanella
Servings: 6
Total Time: 15 minutes active: 30 minutes inactive
Ingredients
1.5 TBSP Extra Virgin Olive Oil
3 cups crusty Italian bread, cubed
1 TBSP fresh basil
1 TBSP fresh parsley
1/2 cup green onions, thinly sliced
1 clove garlic, minced
1/2 cup little cucumbers sliced
1 cup fresh tomatoes, mixed varieties diced 1 inch
1 TBSP capers
1 tsp honey
1 TBSP Extra virgin olive oil
2 tsp white balsamic vinegar
1 tsp red wine vinegar
Salt & pepper to taste
Directions
1. Heat the oil in a 12 inch skillet over medium-high heat. Add the bread cubes and reduce heat to low. Stir often until bread crumbs are toasted on all sides. About 6-10 minutes. Bread should be crunchy on the outside and tender in the center. Allow to cool in the skillet off the burner.
2. Stack the basil leaves on top of one another and add the parsley leaves on top. Roll them all together and cut very thinly.
3. In a large bowl combine the basil, parsley, green onion, garlic, cucumbers, tomatoes, capers, honey, olive oil, vinegars and season with salt & pepper.
4. Add the toasted bread and stir to combine. Taste ans season if needed. Allow to sit 30 minutes before serving.
2. Stack the basil leaves on top of one another and add the parsley leaves on top. Roll them all together and cut very thinly.
3. In a large bowl combine the basil, parsley, green onion, garlic, cucumbers, tomatoes, capers, honey, olive oil, vinegars and season with salt & pepper.
4. Add the toasted bread and stir to combine. Taste ans season if needed. Allow to sit 30 minutes before serving.
Notes & Tips
Add a little fresh mozzarella!