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| PANZANELLA ITALIAN (PEASANT SALAD) 1/4 c. extra virgin olive oil 3 T. balsamic vinegar 2 garlic cloves, minced Salt and freshly ground black pepper 2 c. 1/2-inch cubes crusty Italian bread, toasted 1/2 pound vine ripened red tomatoes, cut into 3/4-inch wedges 1/2 pound vine ripened yellow tomatoes, cut into 3/4-inch wedges 1/4 c. Nicoise or Kalamata olives, pitted 1/4 c. packed fresh basil leaves, washed well, dried, and chopped In a bowl, whisk together oil, vinegar, garlic, salt and pepper to taste. Toss the dressing with remaining ingredients, season with salt and pepper to taste and toss to combine. Let salad stand at room temperature 15 minutes. If not using immediately, cover and refrigerate. Yield: 6 servings |
| PANZANELLA ITALIAN (PEASANT SALAD) |
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