Panzanella - Bread Salad
1 garlic clove
2-3 anchovy fillets
1 tablespoon capers, rinsed
1/4 red or yellow bell pepper, diced into small cubes
1/4 cup olive oil
1 tablespoon red wine vinegar
2 cups firm Italian bread, trimmed of crust and cut into 1/2-inch cubes
3 ripe tomatoes, seeded and diced into small cubes
1 cucumber, peeled, seeded, and diced into small cubes
1/2 medium onion, sliced into thin rings
Mash the garlic, anchovies, and capers to a pulp. In a bowl, combine the
anchovy mixture with the bell pepper, salt, olive oil, and vinegar.
Toast the bread cubes under a broiler until lightly golden.
Add the bread to the mixture in the bowl.
Puree 1 of the tomatoes in a food processor.
Add the puree to the mixture, toss gently, and allow to sit for 15 minutes.
Add the diced tomatoes, cucumber, onion, and pepper.
Toss gently and serve.