Tuscan Panzanella Salad Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/2 Loaf: French or Italian bread,
3: Cucumbers, cut into a 1/2
6: Roma tomatoes, cut into a
. inch dice,
. 1/2, inch dice
1/2 medium: Red onion, sliced very thin
2 tbsp: Capers,
1/2: Red bell pepper, cut into
1/2 cup: Extra-virgin olive oil,
. very thin strips,
1/4 cup: Red wine vinegar,
1/2: Green bell pepper, cut into
Salt & pepper to taste,
. very thin strips,
2: Portabella mushroom caps,
1: Head, romaine lettuce, cut
. broiled or grilled, cut
. into bite-sized pieces,
. into a 1/2, inch dice
Directions:
Cut the bread into 1-inch cubes and set aside.
Mix the tomatoes, capers, oil and vinegar. Scatter the bread on a
serving platter. Spoon some of the tomato mixture over the bread.
Layer each of the vegetables over the tomatoes. Top with the
remaining tomato mixture. The juices need time to soak into the
bread, so chill for 1 hour at least. If the salad seems dry, drizzle
on a little more olive oil and vinegar. Serve cold or at room
temperature. May be made 1 day ahead.
Nutritional Information per serving: 315 calories, 20g fat, NO
cholesterol, 417mg sodium
** Dallas Morning News - Food section - 26 July 1995 ** Posted by
The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95
Source from luhu.jp
Mix the tomatoes, capers, oil and vinegar. Scatter the bread on a
serving platter. Spoon some of the tomato mixture over the bread.
Layer each of the vegetables over the tomatoes. Top with the
remaining tomato mixture. The juices need time to soak into the
bread, so chill for 1 hour at least. If the salad seems dry, drizzle
on a little more olive oil and vinegar. Serve cold or at room
temperature. May be made 1 day ahead.
Nutritional Information per serving: 315 calories, 20g fat, NO
cholesterol, 417mg sodium
** Dallas Morning News - Food section - 26 July 1995 ** Posted by
The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95
Source from luhu.jp