Spring Panzanella

Hi Friends!  It's so good to be back!  I can't wait to catch up on all your blogs and see what you've been up to!  Thanks again to {av} and Lauren for filling in for me while I was gone.  I'll post some Scottsdale pictures and shopping soon!

Until then...I've been dying to share our first recipe from Gwyneth's new cookbook, My Father's Daughter.  I last posted on her cookbook here and have since gotten the book delivered.  I'm very excited about a lot of her recipes, but the panzanella looked divine!  It incorporates a lot of my favorite ingredients...roasted peppers and basil!  The final product and was light and perfect for spring!

 

Recipe:

• 6 ounces stale country bread, cut into 1-inch cubes (about 4 cups of cubes)
• 1 yellow Roasted Red Pepper (recipe to follow), roughly diced
• 1 red Roasted Red Pepper  (recipe to follow), roughly diced
• 1 1/2  cups cherry or grape tomatoes, quartered
• 2 tablespoons red wine vinegar
• 1/4 cup plus 1 tablespoon extra virgin olive oil, plus more for serving
• Coarse salt
• Freshly ground black pepper
• 4 olive oil-packed Spanish anchovies, finely chopped (we did not do this)
• Large handful fresh basil leaves

To roast the peppers...according to Gwyneth, you must roast whole bell peppers over an open gas flame on high heat, rotating with tongs, until completely blackened all over.  Be patient--you want the flesh to soften and the skin to be totally, totally charred: it should take 15-20 minutes.  After the peppers are cooked, put them in a large metal or glass bowl, cover it with plastic wrap, and let them sit until they're cooled enough to handle (the covered bowl creates steam which makes it super easy to peel the peppers).  Incidentally, a plastic bag works too.

When they're cook, slip off and discard the charred skins, running them under water as needed to remove all the skin.

For the panzanella...combine the bread, peppers, and tomatoes together in a large bowl.  Whisk the vinegar, olive oil, salt, pepper (and anchovies) together in a small bowl and drizzle over the salad.  Tear in the basil, toss everything together with your hands, and let sit for at least 15 minute before serving.  Distribute the panzanella on plates, drizzling each serving with a little extra virgin olive oil.

Look!  It even looks like the picture!  :)  This recipe serves 4 and is a great side or perfect light dinner.  The flavors were amazing...even the hubby was satisfied!

Have you been serving any light spring meals lately?  

Hope you enjoy!  Bon Appetit!

xo natasha

PS...be sure to check out the Tasty Tuesday party today...I'm linked up and she's featuring Key Lime Pie!  Which is one of my all-time favorites!!!