Panzanella Salad
Author: Dominique Cook
Serves: 2-4
- 2 tbsp olive oil
- 1 tbsp red or white wine vinegar
- 1 tbsp lemon juice
- 2 anchovies fillets, minced (optional)
- 1 tbsp capers, drained and rinsed
- 2½ cups cubed stale bread (roughly ½ a baguette)
- 2 medium tomatoes, roughly chopped
- ¼ cup roughly chopped parsley
- In a small bowl, whisk together the oil, vinegar, lemon juice, and anchovies. Add the capers.
- In a large bowl, add the bread, tomatoes, dressing and parsley. Toss well, but gently to combine. Serve.
Recipe by Cooks and Kid at https://cooksandkid.com/panzanella-salad/
3.5.3228