Just a head's up on this one...once the salad is combined with the dressing it needs to sit 1 hour to allow the bread to absorb all the wonderful flavours.
4 cups crusty Italian bread, cut in large cubes
5 tbsps olive oil
2 cloves garlic, minced
1 large tomato
1/2 yellow pepper, diced
1/2 onion, thinly slices
2 lebanese cucumbers
a handful of spinach
and a bunch of fresh basil leaves, sliced or chopped
For the dressing:
1/4 cup olive oil
1 tbsp balsamic vinegar
1 tbsp capers
Parmesan, salt and pepper to taste
Start by cutting the bread into chunks. Heat 5 tbsps olive oil in a deep pan like a wok. Add minced garlic and remove from heat. Toss in the bread cubes to coat. Spread on a baking sheet and bake in a 275 F oven for 20 minutes. Set aside to cool.
Prepare the veggies and add them to a large bowl along with the cooled bread.
Mix the dressing and toss it all together. As noted above, leave the panzanella at room temperature for 1 hour before serving along with more parmesan.
And if you want homemade "capers" check this out
I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!