Peasant Salad (Panzanella)

Course : Salads
Serves: 12
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2/3 cup olive oil
1/4 cup red wine vinegar
1/4 cup fresh basil leaves -- chopped, lightly packed
2 tablespoons capers -- drained
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 clove garlic -- finely chopped
4 medium tomatoes
2 medium cucumbers
1 large yellow pepper
1 medium red onion
12 ounces loaf italian bread
1/2 cup kalamata olive
1 bunch fresh basil sprigs -- garnish

Preparation / Directions:

About 30 minutes before serving: In large bowl, with wire whisk or fork, mix olive oil, red wine vinegar, basil, capers, salt, pepper and garlic. Cut tomatoes, cucumbers, yellow pepper and red onion into bite-size pieces. Add vegetables to bowl with dressing; toss well. Cut bread into 1-inch chunks. Add bread to vegetable mixture; toss gently to coat with dressing. Top salad with olives. Garnish with basil sprig.


Nutritional Information:

233 Calories (kcal); 16g Total Fat; (60% calories from fat); 3g Protein; 20g Carbohydrate; 0mg Cholesterol; 607mg Sodium

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