Tuesday, October 11, 2011

Panzanella Salad

Panzanella salad
Serves 4

6 slices of Italian bread, 3/4-inch thick, length unit
3 Cloves garlic cloves, chopped
1 16-oz can diced tomatoes
1/4 small red onion, sliced thin
2 Tbsp e. v. olive oil
3 Tbsp red wine vinegar
1 Tbsp Capers
1 small zucchini squash, diced
2 Tbsp each chopped coriander and Romano cheese, grated
1 pinch salt and pepper to taste

Place everything in a large bowl, toss to combine and allow to rest for 15 minutes.


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