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Tuscan bread salad
- Panzanella (Tuscan Bread Salad) from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe—public domain government resource
- Serves: 4
- 3 red bell peppers
- 12 oz ripe plum tomatoes
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 2 large cloves garlic, peeled and chopped
- 1 cup stale Italian, French or other type of rustic bread
- ½ cup brine cured black olives, pitted and halved
- 3 tablespoons shredded arugula or basil
Roast the red peppers
- Cut peppers into quarters and remove stem, seeds, and membranes.
- Line a baking sheet with foil.
- Place peppers down on foil, skin side up and press each segment to lie flat on sheet.
- Bake in an oven at 425ºF for 20 minutes or until skin is blackened and blistered.
- Remove peppers from oven and place in a paper bag.
- Close bag and let cool for 10 minutes.
- When cool enough to handle, remove and discard skins.
- Slice the peppers and set aside.
- In a medium sized bowl whisk together the olive oil, white wine vinegar, garlic, salt and pepper.
- Quarter the tomatoes.
- Place a sieve over the bowl of vinaigrette mixture in step two and using a spoon, scoop the seeds and pulp from the tomatoes into the sieve.
- Press the pulp with the back of the spoon to squeeze out tomato juice into the vinaigrette then discard the seeds and pulp.
- Place quartered tomatoes into a large bowl and add the sweet peppers.
- Pull apart the bread into bite sized pieces and add to bowl.
- Add the olives, arugula and vinaigrette then toss to coat and serve.