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    Pan-Seared Salmon with Ginger-Lime Sauce and Peanuts View Edit
    Pan-Seared Scallops with Pesto and Tomato View Edit
    Pancetta and Turkey Meatloaf Sandwiches View Edit
    Panzanella View Edit
    Panzanella 2 View Edit
    Panzanella with The Works View Edit

    Servings: Not specified

    Directions

    Combine all the salad ingredients in a large bowl and dress salad with lemon juice, red wine vinegar, evoo, and a splash of the hot pepper juice, then season with salt and pepper, to your taste. * Bread that is too dry or tough to cube can be soaked in water and squeezed dry, like a sponge, before cubing. I store left over or purchase day-old Tuscan style breads in plastic bags, which keep them moist enough to cube.

    Ingredients
    • 5 cups cubed day-old crusty bread*
    • 4 Roma or plum tomatoes, cubed
    • 1 small red onion, chopped
    • 1 Cubanelle pepper or green bell pepper, seeded and chopped
    • 1/2 cup pepperoncini or hot cherry peppers, chopped
    • 2 roasted red peppers, drained, chopped
    • 1 cup pitted olives, kalamata or Sicilian green or a combination
    • 1 tin flat fillets of anchovies, drained and chopped
    • 1 cup basil leaves, torn
    • 1 lemon, juiced
    • 3 tablespoons red wine vinegar
    • 1/4 cup extra-virgin olive oil, eyeball it
    • Splash of liquid from bottled pepperoncini or hot cherry peppers
    • Coarse salt and black pepper

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 10 minutes Yield: 6 servings

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