Panzanella
(Serves 6-8)4 cups cubed baguette (air dry for one hour)
1-1/2 cups roma tomato's, cored and diced
3 tbsp. fresh chopped basil
1 tbsp. fresh chopped oregano
1 red onion, sliced thin
1 cup kalamata olives, pitted and halved
1/2 cup large capers
1 cup roasted red peppers, sliced
1/2 cup shaved parmesan cheese
salt
pepper
1. Mix all of the ingredients together (figure A), and then refrigerate until served.
Vinaigrette1/4 cup red wine vinegar
1/4 cup chopped basil
1 tbsp. minced garlic
1 tbsp. minced shallot
1/2 cup extra virgin olive oil
1. Whisk the olive oil slowly into the other ingredients to emulsify.
2. Refrigerate until serving time, and then pour over the salad (figure B), and then toss gently.
![PHOTO](javascript:popup("http://img.diynetwork.com/DIY/2006/10/10/wke406_4fa_e.jpg",350,450))
![PHOTO](javascript:popup("http://img.diynetwork.com/DIY/2006/10/10/wke406_4fb_e.jpg",350,450))
