Insalata di Panzanella (Bread Salad)

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  • 6 tomatoes, diced
  • 1 teaspoon sea salt
  • 4 green onions, sliced
  • 4 tablespoon extra virgin olive oil
  • 15 basil leaves, thinly sliced
  • 1 small yellow bell pepper, diced
  • 1 anaheim pepper, diced
  • 1 small loaf Panzanella bread (couple of days old), cubed
  • 3 tablespoons or more water
  • 1 head Romaine or other lettuce
  • Shavings of Parmesan cheese


In a bowl, place tomatoes, salt, green onions, olive oil, basil and peppers; let sit for about 1 hour for the flavors to blend. Put bread in a bowl, sprinkle with water and then toss with tomatoes.

Place lettuce leaves on a platter and cover with bread salad, top with shavings of Parmesan and serve.

For variation you may add red bell peppers, cucumbers, diced fresh mozzarella and Kalamata olives.

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