Panzanella

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Jim Denevan of Outstanding in the Field prepares this salad to showcase specialty varieties of vegetables. In spring, halved cherry tomatoes are your best bet. In summer, heirloom variety beefsteak tomatoes work well.

Yield:

10 servings (serving size: about 1 cup)

Recipe from

Nutritional Information

Calories 136
Fat 6.8 g
Satfat 1 g
Monofat 4.8 g
Polyfat 0.8 g
Protein 3.5 g
Carbohydrate 16.6 g
Fiber 1.7 g
Cholesterol 2 mg
Iron 1.2 mg
Sodium 349 mg
Calcium 17 mg

Ingredients

8 ounces ciabatta, cut into 1-inch cubes
2 orange bell peppers (about 1 pound)
2 cups sliced radicchio (about 4 ounces)
2 tablespoons capers
1 pound cherry tomatoes, halved
1 medium cucumber, halved lengthwise, seeded, and sliced
3 tablespoons red wine vinegar
1 1/2 teaspoons finely chopped canned anchovy fillets
1/2 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup torn fresh basil leaves

Preparation

1. Preheat oven to 350°.

2. Place bread on a jelly-roll pan. Bake at 350° for 10 minutes or until crisp, stirring occasionally.

3. Preheat broiler.

4. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a heavy-duty zip-top plastic bag; seal. Let stand 10 minutes. Peel; cut into 1-inch pieces.

5. Combine bread, bell peppers, and next 4 ingredients (through cucumber) in a large bowl. Combine vinegar and next 4 ingredients (through black pepper) in a small bowl. Gradually add oil, stirring with a whisk. Pour over bread mixture; toss.

6. Let stand 20 minutes or just until bread begins to soften. Sprinkle with basil.

Note:

Jim Denevan, Outstanding in the Field,

April 2009