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Tomato & Broccoli Panzanella

Submitted by: Kathy Rohrbaugh of Shrewsbury | Date Added: 5 Oct 2011
Listed in: Appetizers

Tomato & Broccoli Panzanella Ingredients


1/2 cup olive oil

1/3 cup red wine vinegar

3 Tablespoons basil — fresh, chopped

1/2 teaspoon salt

1/2 teaspoon black pepper

1 clove garlic — large, fresh, minced


8 slices Italian bread — thickly sliced

2 cups broccoli florets — fresh

4 plum tomatoes — medium-sized, seeded and coarsely chopped

1/2 cup red onions — thinly sliced, separated into rings

1/2 cup bell pepper — yellow, cut into thin strips

1/2 cup parmesan cheese


Tomato & Broccoli Panzanella Cooking Instructions

In a jar with a tight fitting lid, combine all dressing ingredients, shake well.

Place Italian bread slices on broiler pan. Broil 4 to 6 inches from heat for 4 to 5 minutes or until deep golden brown and crisp, turning once. Cool five minutes and then break or cut into 1/2-inch cubes. Place in large serving bowl; set aside.

Bring 1/4 cup water to a boil in a medium saucepan over medium high heat. Add broccoli; cook 2 to 3 minutes or until broccoli is crip-tender. Drain and rinse with cold water to cool. Drain well.

Right before serving, add broccoli and all remaining salad ingredients to bread cubes; toss to coat. Pour dressing over salad; toss gently to coat.

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