Panzanella(bread salad)

 
                             PANZANELLA (BREAD SALAD)
 
 Recipe By     :MOLTO MARIO SHOW #MB5609
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        2  cups          basic raw tomato sauce
        1  medium        cucumber, seeded and sliced in 1-16-inch a -- cut in=
  hal
        1  bulb          fennel, cut in half and sliced into -- 1/8-inch half=
  moo
        3  cup           s cubed day old bread -- ( crusty peasant loaf )
        6  ounces        extra virgin olive oil
        4  ounces        balsamic vinegar
        2  tablespoons   capers, -- drained of brine
      1/2  medium        red onion, -- thinly sliced
        1                red bell pepper, cored, seeded and sliced  --=
  1/8-inch l
 
 
 In a large mixing bowl add basic raw tomato sauce, cucumber, fennel and
 cubed bread. Toss to mix.
 
 Pour olive oil and vinegar over the mixture and toss again. Add capers, red
 onion and bell pepper, toss once again.
 
 The entire process takes no more than 5 minutes. The panzanella may be
 served immediately or an hour later. As time passes the salad becomes
 softer in texture.
 
 Yield: 4 servings
 
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