Recipe courtesy of Rachael Ray
Episode: Better Yet
Print
Puttanesca-Style Panzanella
Total:
15 min
Prep:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
15 min
Prep:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Salad:
  • 2 pounds plum tomatoes, coarsely chopped
  • 1 cup fresh flat-leaf parsley leaves
  • 1 medium red onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1/2 loaf stale peasant bread
  • 3/4 cup oil-cured black olives, pitted and chopped
Dressing:
  • About 1/3 cup EVOO
  • 2 tablespoons red wine vinegar
  • 2 teaspoons anchovy paste
  • 2 cloves garlic, finely chopped or grated
  • 1 Fresno or Italian cherry chile pepper, finely chopped
  • Juice of 1 lemon

Directions

For the salad: Combine the tomatoes, parsley, onions and bell peppers.

For the dressing: Whisk together the EVOO, vinegar, anchovy paste, garlic, chile pepper and lemon juice in a bowl.

Pour water over the bread, then wring out the loaf and tear it into bite-size pieces. Toss the bread, vegetable mixture and olives with the dressing. Serve.

Cook's Note

Wrap the bread loosely in foil overnight so it becomes stale and a little hard (if it goes too far, place it in a plastic bag overnight). If you are making the salad ahead of time, you can combine the vegetables and parsley in a resealable plastic bag and refrigerate them. Pit and chop the olives and return them to their container in the refrigerator. Store the dressing in the refrigerator and bring it to room temperature before using.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Easy-Brine Chicken Breasts with Sicilian Glaze and Puttanesca-Style Panzanella

Recipe courtesy of Rachael Ray

Panzanella: Tuscan Bread Salad

Recipe courtesy of David Rocco

Cous Cous alla Panzanella

Recipe courtesy of David Rocco

Panzanella

Recipe courtesy of Emeril Lagasse

Panzanella

Recipe courtesy of Giada De Laurentiis

Panzanella (Stale Bread Summer Entree)

Recipe courtesy of Debi Mazar and Gabriele Corcos

Smoky Panzanella with Market Vegetables

Recipe courtesy of Kelsey Nixon

On TV

So Much Pretty Food Here