Italian Bread Salad (Panzanella) with Garlic and Capers

Name: Italian Bread Salad (Panzanella) with Garlic and Capers
Total time: 95 min
Ingredients: 6 cups rustic Italian or French bread, cut or torn into 1-inch pieces (1/2 to 1 pound); 1/2 cup extra-virgin olive oil; Salt; pepper; 1 clove garlic, minced; 2 minced anchovy fillets (omit if making vegetarian); 2 tablespoons rinsed capers; 1 1/2 pounds tomatoes, cored, seeded, and cut into 1-inch pieces; 3 tablespoons red wine vinegar; 1 cucumber, peeled, halved lengthwise, seeded, and sliced thin; 1 shallot, sliced thin; 1/4 cup chopped fresh basil

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The biggest challenge in making this classic Italian tomato-bread salad is solving an age-old quandary: What's the best way to deal with the bread?

Keywords

Side Dishes
Italian
Europe
Vegetables
Fruits & Vegetables
Salads

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Ingredients

6 cups rustic Italian or French bread, cut or torn into 1-inch pieces (1/2 to 1 pound)
1/2 cup extra-virgin olive oil
Salt
pepper
1 clove garlic, minced
2 minced anchovy fillets (omit if making vegetarian)
2 tablespoons rinsed capers
1 1/2 pounds tomatoes, cored, seeded, and cut into 1-inch pieces
3 tablespoons red wine vinegar
1 cucumber, peeled, halved lengthwise, seeded, and sliced thin
1 shallot, sliced thin
1/4 cup chopped fresh basil