Panzanella with Roasted Peppers, Tomatoes & Basil
From My Father’s Daughter: “Whenever I’ve let great bakery bread go stale by accident, I make this salad. The brightness of the tomato, roasted pepper and basil are really complemented by the texture of the bread.”
6 ounces stale country bread, cut into 1-inch cubes (about 4 cups of cubes)
1 yellow Roasted Bell Pepper, roughly diced
1 red Roasted Bell Pepper, roughly diced
1 1/2 cups cherry or grape tomatoes, quartered
2 tablespoons red wine vinegar
1/4 cup plus 1 tablespoon extra virgin olive oil, plus more for serving
freshly ground black pepper
4 olive oil–packed Spanish anchovies, finely chopped
large handful fresh basil leaves
1. Combine the bread, peppers, and tomatoes together in a large bowl.
2. Whisk the vinegar, olive oil, salt, pepper, and anchovies together in a small bowl and drizzle over the salad. Tear in the basil, toss everything together with your hands, and let sit for at least 15 minutes before serving.
3. Distribute the panzanella on plates, drizzling each serving with a little extra olive oil.
The recipe is excerpted from My Father’s Daughter by Gwyneth Paltrow. Copyright © 2011 by Gwyneth Paltrow. Reprinted by permission of Grand Central Publishing. All rights reserved.
Originally featured in Summer Tomato Recipes