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Panzanella Salad (Italian Bread Salad)
by
devotedforlife
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Panzanella Salad
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%3C/p%3E%3Cp%3EPreheat%20the%20oven%20to%20400%20degrees%20Fahrenheit.%20Toss%20the%20bread%20cubes%20with%20some%20olive%20oil%20and%20place%20in%20an%20even%20layer%20on%20a%20baking%20sheet.%20Bake%20in%20the%20oven%20for%20about%206-8%20minutes,%20until%20the%20bread%20is%20toasted.%20Remove%20from%20oven%20and%20set%20aside.%3C/p%3E%3Cp%3EIn%20a%20large%20bowl,%20whisk%20together%20the%20olive%20oil,%20vinegar,%20anchovy,%20garlic%20and%20shallot.%20(If%20using%20anchovy%20fillets,%20use%20a%20fork%20to%20crush%20the%20fillets%20into%20the%20dressing).%20Add%20the%20olives%20(or%20capers),%20tomatoes,%20cucumber,%20red%20pepper%20and%20basil.%3C/p%3E%3Cp%3EWhen%20ready%20to%20serve,%20add%20the%20toasted%20bread,%20toss%20everything%20together,%3C/p%3E%3Cp%3Eand%20season%20with%20salt%20and%20pepper%20(go%20easy%20on%20the%20salt%20as%20the%20anchovies%3C/p%3E%3Cp%3Ewill%20have%20added%20some%20to%20the%20dressing).%20Serve%20immediately,%20so%20that%20the%3C/p%3E%3Cp%3Etoasted%20bread%20remains%20crunchy.%3C/p%3E){kind=link}