Panzanella

Panzanella

  • ½ clove Garlic, peeled and chopped
  • 4 anchovy fillets
  • 1 tablespoon capers
  • ½ teaspoon salt
  • 5 tablespoons olive oil (the good stuff)
  • 1 tablespoon red wine vinegar
  • Freshly ground pepper, 5 to 6 twists of the mill
  • ½ Red Dog Farm Cucumber, peeled and diced into ½ inch cubes
  • 1 medium, firm, meaty Red Dog Farm Tomato, cut into ½ inch chunks (and peeled if you’re feeling ambitious)
  • ½ red onion, thinly sliced
  • 1 loaf 2-3 day old hearty Italian bread or other sturdy bread, torn into bite-sized chunks.
  • ¼ Red Dog Farm sweet green, yellow, or red pepper, cored, seeded, and diced
  • A few Red Dog Farm Basil leaves, sliced into strips
  1. Mash the garlic, anchovies, and capers to a pulp in a mortar or in a bowl. Put into a salad bowl.
  2. Add the salt, olive oil, vinegar, pepper, and sweet pepper and blend thoroughly with a fork.
  3. Soak the bread in water briefly, squeeze it out, and add to the bowl.
  4. Add the pepper, cucumber, tomato, basil, and onion and toss thoroughly. Taste and correct for seasoning. Chill for 30 minutes before serving.

Alternative: lightly fry (or toast) bread squares in olive oil before adding to the salad.