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SUMMER VEGETABLE PANZANELLA




Source of Recipe


Chef Rocco Dispirito


List of Ingredients




3 thick slices of day-old or stale Italian country bread, cut into 1/2-inch cubes
3 ripe tomatoes, diced, or 1 cup cherry tomatoes, halved
1 small red pepper, roasted, peeled, and diced
1/2 red onion, peeled and sliced thinly
1 small hothouse cucumber, seeded and cubed
1/8 cup Chianti vinegar
1/4 cup best-quality olive oil
1/4 cup fresh basil leaves, roughly chopped
6 stalks parsley, leaves only
Salt and freshly ground pepper


Recipe



Put the bread in a bowl and drizzle sparingly with just enough water to moisten the bread, about 2 tablespoons.

Combine the remaining ingredients in a bowl and toss together. Toss in the bread and season with salt and pepper. Let the salad sit for at least half an hour before serving.