A TUSCAN PICNIC - LA PANZANELLA !

There are two schools of thought regarding this Tuscan classic, the Panzanella bread salad, first is use bread with no crust and moisten it in crumbled pieces then mix all the bread together with your hands then squeeze out the moisture.  The other is my preferred in which one uses 1 inch pieces of Italian bread or ciabatta bread.

LA PANZANELLA BREAD SALAD
(serves 6-8)

YOU'LL NEED:
- 1/4 cup drained and rinced capers
- 2 loafs of ciabatta bread (1 or 2 days old)
- 1/4 cvup of red wine vinegar
- 3 tablespoons plus 1 cup extra virgin olive oil
- 10 ripe tomatoes cored
- 3 garlic cloves minced
- 1/2 cup julienned fresh basil
- 1 red onion cut into thin slices (soak the slices in cold water for about 15 minutes prior to adding to salad)
- 1 cup roasted red bell peppers cut into strips (see note below)
- 1/4 cup pitted kalamata olives halved
- salt and pepper to taste

(roasted red bell peppers: wash your peppers, cut in halve and remove the core. Cut into thin slices and place in bowl. Add 1 tablespoon brown sugar, 1 teaspoon fresh rosemary, 1 teaspoon minced garlic, 2 tablespoons olive oil, salt & pepper. Mix well then place on a baking sheet and bake for about 20 minutes on 400. Set aside to cool)

PREPARATION:
Soak the capers in 2 tablespoons red vinegar for about 15 minutes, then drain. Cut the crusts off the ciabatta (i cut only the end crusts) then cut in halve then again into 1 inch piecees. Place the bread in a bowl and drizzle olive oil over the bread then mix with your hands so the bread is thinly coated with the oil. Place on a baking sheet and grill until the bread is lightly golden in color, set aside to cool.
Blanche the tomatoes (score the bottoms of the tomatoes and place in boiling water for about 30-40 seconds until the skin starts to come back. Remove from the water and place in ice water to stop the cooking process. Peel tomatoes then cut in half then again so they are cut in about 3/4 inch pieces. If they are seedy then remove the seeds prior to cutting into quarters.

In a good size bowl, wisk 1 cup of olive oil and 1/4 cup of vinegar, add the minced garlic and one lemon juice. Add the bread pieces into the vinegarette along with the tomatoes, basil and combine well.  Add in the capers, the peppers, red onions to the mixture and get your hands into the mixture and combine. Taste of proper seasoning. Cover and chill for about 30 minutes prior to serving.

EASY AS 1-2-3 !
ENJOY...