2 c Basic raw tomato sauce
1 md Cucumber, seeded and sliced
-in 1-16-inch a; cut in half
1 Bulb fennel, cut in half and
-sliced into; 1/8-inch half
-moo
3 c S cubed day old bread; (
-crusty peasant loaf )
6 oz Extra virgin olive oil
4 oz Balsamic vinegar
2 tb Capers,; drained of brine
1/2 md Red onion,; thinly sliced
1 Red bell pepper, cored,
-seeded and sliced;
-1/8-inch l
In a large mixing bowl add basic raw tomato sauce, cucumber, fennel and
cubed bread. Toss to mix.
Pour olive oil and vinegar over the mixture and toss again. Add capers, red
onion and bell pepper, toss once again.
The entire process takes no more than 5 minutes. The panzanella may be
served immediately or an hour later. As time passes the salad becomes
softer in texture.
Yield: 4 servings
Yields
1 Servings