Panzanella (Bread Salad)

1 Lb Tuscan Bread Cut into Large 1" Cubes
12 leaves fresh basil
1 cup roasted peppers
1/2 cup capers
1/4 cup calamata olives
1/4 cup toasted pine nuts
2 cups romaine lettuce
1/4 cup strong red wine vinegar
3/4 cup extra virgin olive oil
1/2 cup grated myzithra cheese

In a medium mixing bowl add oil and vinegar and stir well. Next add all ingredents except for the lettuce and bread. Stir all ingredents until just mixed next toss in bread croutons and mix evenly, set a side for 5 minutes. Place thinly cut lettuce on serving plate and then place bread salad on top of lettuce. Top with cheese and basil. Top and serve with fresh cracked pepper.

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