Panzanella II

== Description ==
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
== Ingredients ==
* 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
== Directions ==
=== 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.
=== Salad ===
# 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. 
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Category:Arugula Recipes
Category:Basil Recipes
Category:Black olive Recipes
Category:French bread Recipes
Category:Italian Salads
Category:Italian bread Recipes
Category:Plum tomato Recipes
Category:Red bell pepper Recipes
Category:Vegan salad Recipes
Category:White wine vinegar Recipes