Great summertime recipe by Chef Jeff (Triad Community Kitchens)
Second Harvest Food bank: www.hungernwnc.org

Panzanella
Serving Size : 10 Preparation Time: 30 minutes
Amount Measure Ingredients
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8 ounces bread cubes -- toasted
1 1/2 pounds fresh tomatoes -- Diced
2 teaspoons Garlic -- minced
3 ounces celery -- hearts diced
8 ounces cucumber -- seeded and diced
6 ounces bell pepper -- diced
6 ounces yellow bell pepper -- diced
2 tablespoons capers -- drained
3 tablespoons fresh basil -- chopped
10 fluid ounces Red Wine Vinaigrette
(see recipe below)

Combine all chopped ingredients. Toss with vinaigrette dressing.


Red Wine Vinaigrette
Amount Measure Ingredient
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8 ounces red wine vinegar
2 teaspoons dijon mustard -- diagonally sliced
2 each shallot -- minced
24 ounces olive oil
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons parsley -- minced

Combine vinegar, shallot and mustard in processor. Add oil slowly while spinning. Adjust seasoning with salt sugar and pepper. Add parsley. Makes one quart…