Panzanella

1. 1

   Put the oil on very low heat, add the smashed garlic cloves and simmer until turning color. Remove the garlic. Heat the oil and add the bread and salt; cook over low to medium heat, tossing frequently for 10 minutres or until nicely browned. Add more oil as needed.

2. 2

   For the dressing, put the basil and olive oil in a blender and blend until basil is very fine. Push through a fine meshed sieve with a rubber spatula, pushing through all of the oil. Whisk in lemon zest, lemon juice and salt & pepper (not too much salt).

3. 3

   Put the onion in a bowl of ice water for at least 30 minutes.

4. 4

   In a large bowl, mix the cucumber, yellow pepper, basil and red onion and chill.

5. 5

   30 minutes before serving add the tomatoes, bread cubes and dressing and toss. When time to serve test for salt & pepper.

No additional tips available.