I had a baguette sitting out on my kitchen counter for several days. The thing was rock hard, and it was either play baseball with it, or make panzanella salad. I chose the salad. It’s still too cold out for baseball.
1/3 of a red onion, thinly sliced
3 to 4 very ripe tomatoes, cut into bite sized chunks
2/3 cup marinated artichoke hearts, roughly chopped
2 to 3 handfuls of basil leaves, torn into pieces
3 red mini peppers, lightly grilled and cut into rings
3 yellow mini bell peppers, lightly grilled and cut into rings
1 (8 ounce) very stale baguette
Salt & fresh cracked pepper to taste
2 tablespoon capers drained and rinsed
1 Tablespoon anchovy paste
1 to 2 cloves of garlic
½ cup good quality red wine vinegar
½ cup extra virgin olive oil
A handful of basil leaves
1. Break up the bread into large bite size chunks and place in a large bowl. Top with the rest of the salad ingredients, except salt & pepper.
2. In a small food processor add all the dressing ingredients. Process until smooth.
3. Drizzle the dressing over the salad and let set for 15 to 20 minutes. Add more olive oil or vinegar if the salad is too dry. Add salt and fresh cracked pepper to taste.
Notes: For faster prep, use roasted bell peppers from a jar instead of grilling your own.
Serves 4 to 5.
Recipe by Laura Flowers