Panzanella

Doris Coats Gray
Buhler, Kansas

1/2 lb.slightly dry whole wheat bread
1 red bell pepper, seeded and diced
2-3 lb. tomatoes, cored and cubed
1 sm. red onion, halved and thinly sliced
3 cucumbers, peeled, seeded, sliced or cubed
1 sm. zucchini, diced
1 c. green olives, halved and pitted
1/4 c. extra virgin olive oil
3 T. red wine vinegar
1 clove garlic, pressed
2-3 T. each chopped fresh parsley & basil
salt & pepper

Trim crust from the bread and cut into cubes; you should have about 4 cups.  Spread out on a baking sheet and set aside.  If bread isn’t fairly dry, this can be done early & left to dry for a part of the day.  In a large bowl, combine the cucumbers, bell pepper, onion, tomatoes, olives and zucchini.  Sprinke with 1/4 tsp. salt, stir and set aside for 15 minutes.  Add the bread and toss well.  Cover with plastic wrap and set aside for 10 minutes (before serving) so the bread can absorb the juice.  In a small container, whisk the oil, vinegar & garlic.  Drizzle over the salad, toss in the herbs, and season with pepper.  Taste and add more salt if desired.

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