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Tuscan Panzanella


Tuscan Panzanella Recipe

Ingredients:
  • 4 cups torn pieces of sourdough or rustic peasant bread, 1 to 1 1/2 inches wide
  • 3 tablespoons olive oil
  • Kosher salt and cracked black pepper
  • 1/4 cup red wine vinegar
  • 1 tablespoon drained capers
  • 2 teaspoons grated lemon zest
  • 1 garlic clove, minced
  • 1/2 cup extra virgin olive oil
  • 1 cup thinly sliced red onion
  • 5 assorted ripe heirloom tomatoes, halved or quartered, depending on size and shape
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 1 cucumber, peeled, seeded, and chopped
  • 1 fennel bulb, trimmed and thinly sliced, fronds reserved
  • 1/2 cup pitted and halved Nioise olives
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup shaved Parmigiano-Reggiano cheese
Directions:
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Rank

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