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Panzanella (Italian Bread Salad)


Thursday, January 01, 2004
Italian/Appetizers-Side Dish
Serves 4
1 1/2 lbs tomatoes, diced
1 T capers
1/4 t salt
1/4 t black pepper
2 cloves garlic, minced
2 T balsamic vinegar or lemon juice
9 oz (4 cups) peasant-type bread, cubed
1 c (4 oz) sharp provolone cheese, diced
1/2 c chopped fresh basil
1/2 c chopped Italian parsley (Star-leaf)
1. Combine first 5 ingredients in a large bowl. Cover and refrigerate 8 hours. Stir in vinegar or lemon juice.
2. Add bread cubes and remaining ingredients just before serving, toss gently.
Buon Appetito!
Nutrition Facts:
Lisa Lang, Wild Oats Market
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