Anyone have any good panzanella ( bread salad) recipes?

Panzanella with The Works Recipe courtesy Rachael Ray


Show: 30 Minute Meals


Episode: Fishing for Compliments





http://www.foodnetwork.com/food/recipes/鈥?/a>





5 cups cubed day-old crusty bread*


4 Roma or plum tomatoes, cubed


1 small red onion, chopped


1 Cubanelle pepper or green bell pepper, seeded and chopped


1/2 cup pepperoncini or hot cherry peppers, chopped


2 roasted red peppers, drained, chopped


1 cup pitted olives, kalamata or Sicilian green or a combination


1 tin flat fillets of anchovies, drained and chopped


1 cup basil leaves, torn


1 lemon, juiced


3 tablespoons red wine vinegar


1/4 cup extra-virgin olive oil, eyeball it


Splash of liquid from bottled pepperoncini or hot cherry peppers


Coarse salt and black pepper





Combine all the salad ingredients in a large bowl and dress salad with lemon juice, red wine vinegar, evoo, and a splash of the hot pepper juice, then season with salt and pepper, to your taste.





* Bread that is too dry or tough to cube can be soaked in water and squeezed dry, like a sponge, before cubing. I store left over or purchase day-old Tuscan style breads in plastic bags, which keep them moist enough to cube.








Cornbread Panzanella Salad Recipe courtesy Giada De Laurentiis





http://www.foodnetwork.com/food/recipes/鈥?/a>





8 ounces cornbread, cut into cubes (about 2 cups)


1/2 cup halved cherry tomatoes


1/2 cup cubed fontina cheese


1/2 cup cubed cucumber


1/4 cup chopped fresh basil leaves


1/3 cup extra-virgin olive oil


1 lemon, zested and juiced


1/2 teaspoon kosher salt


1/2 teaspoon freshly ground black pepper





Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve.Anyone have any good panzanella ( bread salad) recipes?
PANZANELLA





This is a wonderfully fresh salad in the summer when cherry tomatoes are fully ripened. We had many versions of panzanella on a recent trip to Italy's Tuscany region. This one is my favorite. 1 basket of red cherry tomatoes 1 basket of yellow marinated plum tomatoes 1 sm. red onion, minced 4 garlic cloves, peeled %26amp; minced 1/2 c. fresh basil leaves, chopped 2 tbsp. red wine vinegar Salt, to taste 1/3 c. olive oil Freshly ground black pepper 8 oz. soft mozzarella cheese Whole basil leaves to garnish


Soak the bread in water for a few minutes. Squeeze it dry and crumble into a mixing bowl. Mix the tomatoes, onions, garlic and basil with the bread. In a small bowl, mix the vinegar with a pinch of salt, until the salt is dissolved. Whisk in the olive oil. Toss with the salad, salt and pepper to taste. Top with generous dollop of the mozzarella and a whole leaf of basil. Serves 8.