Tuesday, August 25, 2009


Using tomatoes with varying degrees of ripeness will not only add color to your panzanella, but also a lovely contrast in textures. Ripe red tomatoes will release their juices and help moisten the dish, while green tomatoes offer a delightful crisp bite similar to that of an apple.

1 loaf day old bread, cut into bite sized cubes (We used Semifreddi's country levain)
4 heirloom tomatoes, sliced into wedges
1 clove garlic, minced
5 sweet peppers, julienned
1 pint fresh mozzarella bocconcini
2-3 Tbs olive oil
salt & pepper

Once you have everything prepped, toss it all in a large bowl, drizzle with olive oil and season generously with salt & pepper. Refrigerate for one hour before serving so that all the flavors meld together. Got some basil, red onion or cucumber laying around? They'd all make great additions!

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