PANZANELLA

I friend of mine gave me this recipe and I'm going to try to figure it out in the USA  lol but I think is will be a good salad .  Raining here today I'm just going to do some laundry and cleaning and watch some movies I guess. :)

Lisa's  ( Donk )

 PANZANELLA 

 Ingredients 1/2 red onion, thinly sliced 2 small red capsicums, quartered, seeded 1/2 (330g) loaf day-old ciabatta, cut into 3cm pieces 100ml extra virgin olive oil, plus extra, to drizzle 1 clove garlic, crushed 3 anchovy fillets, finely chopped 1 long red chilli, seeded, finely chopped 60ml (1/4 cup) red wine vinegar 200g grape tomatoes 2 tbs baby capers 50g small black olives 5 vine-ripened tomatoes, cut into wedges 2 Lebanese cucumbers, halved, cut into 2cm pieces 1/4 cup small basil leaves Place onion and 1 tsp salt in a small bowl, cover with cold water, then soak for 20 minutes. Drain. Step 2 Meanwhile, preheat grill to high and line an oven tray with foil. Place capsicums, skin-side up, on tray and cook for 15 minutes or until skin is blistered and blackened. Fold foil up over capsicums and cool for 10 minutes. Peel off skins, then cut into 5mm-thick strips. Step 3 Place bread on an oven tray, drizzle generously with extra oil, then season with salt and pepper. Cook under grill, turning frequently, for 10 minutes or until toasted on all sides. Cool, then place in a large serving bowl. Step 4 To make dressing, place garlic, anchovies, chilli, vinegar and 1/2 tsp salt in a small bowl. Whisk to combine, then gradually whisk in oil. Step 5 Using your hands, squeeze each grape tomato, bursting skin and squirting juice over bread, then add tomatoes to bowl. Add onion, capsicums, dressing and remaining ingredients, then toss well to combine. Divide among plates to serve.


This is one I got from  All Recipes  and I'm going to try to make  one tonight

• 3 cups day old Italian bread, torn into bite-size pieces
• 2 tablespoons and 2 teaspoons olive oil
• salt and pepper to taste
• 1-1/2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoonbalsamic vinegar 
  2 medium ripe tomatoes, cut into wedges 
  1/4 cup and 2 tablespoons sliced red onion

• 5 basil leaves, shredded
• 1/4 cup pitted and halved green olives
• 1/2 cup fresh mozzarella, cut into bite-size pieces 
  Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
3. While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving