Panzanella

Recipe courtesy Tyler Florence’s cookbook, Eat This Book.

1 French boule, or loaf of round Tuscan bread, torn into bite-size pieces
Extra virgin olive oil
2 garlic cloves
3 anchovy fillets
Kosher salt and freshly ground black pepper
Juice of 1/2 a lemon, or as needed
2 tablespoons red wine vinegar
1 tablespoon capers, drained
2 roasted red bell peppers, shredded by hand
1/2 pint red cherry tomatoes, halved
1/2 pint yellow cherry tomatoes, halved
1/2 red onion, finely chopped
1 seedless cucumber, peeled and cut into ½ inch cubes
1/2 bunch of basil, torn into largish pieces
1/4 cup celery leaves, torn into largish pieces

Preheat the oven to 400F. Toss the bread chunks with 1/4 cup oil until the bread is wet with the oil. Spread the bread on a baking sheet and back until the bread begins to brown, about 10 minutes. While the bread is going, make the dressing. Use a large knife to chop and mash the garlic, anchovies, and salt to a paste on a cutting board. Scrape it into a large mixing bowl, add the lemon juice, vinegar, oil, salt, pepper, and stir together. Add all of the rest of the ingredients and gently stir. Taste for seasoning. Finally, add the toasted bread and toss it all together. Taste it and season one last time with salt, pepper, and lemon juice.

Yield: 4 to 6 servings

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