Panzanella

Name: Panzanella
Ingredients: 8 ounces ciabatta, cut into 1-inch cubes; 2 orange bell peppers (about 1 pound); 2 cups sliced radicchio (about 4 ounces); 2 tablespoons capers; 1 pound cherry tomatoes, halved; 1 medium cucumber, halved lengthwise, seeded, and sliced; 3 tablespoons red wine vinegar; 1 1/2 teaspoons finely chopped canned anchovy fillets; 1/2 teaspoon honey; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup extra-virgin olive oil; 1/4 cup torn fresh basil leaves

13 ingredients

6 steps

Ingredients

8 ounces ciabatta, cut into 1-inch cubes
2 orange bell peppers (about 1 pound)
2 cups sliced radicchio (about 4 ounces)
2 tablespoons capers
1 pound cherry tomatoes, halved
1 medium cucumber, halved lengthwise, seeded, and sliced
3 tablespoons red wine vinegar
1 1/2 teaspoons finely chopped canned anchovy fillets
1/2 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup torn fresh basil leaves

Directions

1

Preheat oven to 350°.
2

Place bread on a jelly-roll pan. Bake at 350° for 10 minutes or until crisp, stirring occasionally.
3

Preheat broiler.
4

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a heavy-duty zip-top plastic bag; seal. Let stand 10 minutes. Peel; cut into 1-inch pieces.
5

Combine bread, bell peppers, and next 4 ingredients (through cucumber) in a large bowl. Combine vinegar and next 4 ingredients (through black pepper) in a small bowl. Gradually add oil, stirring with a whisk. Pour over bread mixture; toss.
6

Let stand 20 minutes or just until bread begins to soften. Sprinkle with basil.