Tuscan Bread Salad (Panzanella)

Dressing:
1 1/2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
3 tablespoons water or chicken stock
1 tablespoon lemon juice
1 clove garlic, minced
salt and pepper
Salad:
3 cups stale bread, cubed
2 tomatoes, diced
1 small red onion, sliced
cucumber, peeled and diced
1 stalk celery, sliced
1 yellow pepper
1/2 bunch Italian parsley, coarsely chopped
1/2 bunch fresh basil, coarsely chopped
3 tablespoons capers
2 anchovy fillets, diced
8 kalamata olives

1. In a jar, shake all the dressing ingredients together until smooth.
2. Place the remaining ingredients in a large bowl and toss with the dressing.
3. Let stand for 30 minutes before serving to allow the bread to absorb the juices.
4. Toss again an adjust the seasonings, adding more liquid if required.
Serves 4


Number of Servings: 4

Recipe submitted by SparkPeople user FOSKED.