Italian Panzanella Salad

This wonderful seasonal salad, when the tomatoes are over flowing in your garden, is one of those recipes that you'll crave and look forward to each year. Don't even attempt this salad with poor-quality tomatoes.

Check out Linda's Salad and Salad Dressing Recipes.

Italian Panzanella Salad

4 cups stale (1 to 3 day-old bread) Italian-style bread, cut into 1/2" cubes*
1 tablespoon capers, drained
2 cloves garlic, minced
2 to 3 anchovy fillets, diced
1/2 cup extra-virgin olive oil
1/3 cup red wine vinegar**
2 cups fresh vine-ripened tomatoes, peeled, seeded and diced***
1 cup cucumber, peeled, seeded and diced
1 cup red onion, peeled, halved and thinly sliced
1/4 cup diced red peppers
1/4 cup diced yellow peppers
1/4 cup Kalamata or Nicoise olives, pitted
1/4 to 1/2 cup fresh basil leaves, torn into pieces
Coarse salt and freshly ground black pepper to taste
1/4 cup freshly grated Parmesan cheese

* Use sturdy, coarse, rustic-style white bread cut into 1/2-" thick slices.

** Balsamic vinegar may be substituted or combined with the red wine vinegar.

*** Learn How To Peel Fresh Tomatoes.

Preheat oven to 375 degrees F. Spread the bread cubes on a large baking sheet in a single layer; dry in oven approximately 10 minutes.

Using a mortar and pestle, mash the capers, garlic and anchovies until you have a smooth paste. Place in a large bowl. Whisk the olive oil and red wine vinegar into the anchovy paste until combined. Add the toasted bread cubes and toss thoroughly. Add tomatoes, cucumber, red onion, red peppers, yellow peppers, olives, basil, coarse salt, and pepper. Toss the ingredients gently to coat; let stand for at least a half-hour

Panzanella can be prepared ahead of time and refrigerated for several hours. Remove from refrigerator an hour or so before serving and bring to room temperature. Before serving, sprinkle Parmesan cheese over the top.

Makes 12 cups.