Tomato and Broccoli Panzanella |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 5 |
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A hearty, rustic salad from the Tuscan region of Italy. I got this from a Pillsbury cookbook a few years back. Ingredients:
1/2 cup olive oil or 1/2 cup vegetable oil |
1/2 cup red wine vinegar |
3 tablespoons chopped fresh basil |
1/2 teaspoon salt |
1/2 teaspoon fresh coarse ground black pepper |
1 garlic clove, minced |
4 slices rye bread (1/2 inch thick) |
4 slices italian bread (1/2 inch thick) |
2 cups fresh broccoli florets |
4 medium plum tomatoes, seeded and coarsely chopped |
1/2 cup thinly sliced red onion, separated into rings |
1/2 cup thin red bell peppers or 1/2 cup yellow bell pepper, cut into strips |
1/2 cup grated parmesan cheese |
Directions:
1. In a small nonmetal bowl, combine all dressing ingredients; mix well.
2. Place rye and Italian bread slices on a broiler pan; broil 4 to 6 inches from the heat source for 4 to 5 minutes or until golden brown and toasty, turning once.
3. Cool for 5 minutes, break or cut into 1/2 inch cubes; set aside.
4. Bring 1/4 cup water to boiling in a medium saucepan over medium-high heat.
5. Add broccoli; cook for 2-3 minutes until crisp tender.
6. Drain, rinse with cold water to cool; drain well.
7. Just before serving, add broccoli and all remaining salad ingredients to bread cubes; toss to mix.
8. Pour dressing over salad, toss gently to coat.
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