Hand Mixer/Blender: Essential for efficiently processing bread cubes into fine crumbs, crucial for making the panzanella texture right.
Stainless Steel Pot (Dutch Oven): Perfect for sautéing vegetables and cooking quinoa or other grains included in variations of this recipe. Offers excellent heat control.
4 cups torn pieces of sourdough or rustic peasant bread, 1 to 1 1/2 inches wide
3 tablespoons olive oil
Kosher salt and cracked black pepper
1/4 cup red wine vinegar
1 tablespoon drained capers
2 teaspoons grated lemon zest
1 garlic clove, minced
1/2 cup extra virgin olive oil
1 cup thinly sliced red onion
5 assorted ripe heirloom tomatoes, halved or quartered, depending on size and shape
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 cucumber, peeled, seeded, and chopped
1 fennel bulb, trimmed and thinly sliced, fronds reserved
1/2 cup pitted and halved Niçoise olives
1/4 cup chopped fresh basil leaves
1/4 cup shaved Parmigiano-Reggiano cheese
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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