Italian Bread Salad (Panzanella) with Red Bell Pepper and Arugula

Name: Italian Bread Salad (Panzanella) with Red Bell Pepper and Arugula
Cuisine: Europe, Italian
Ingredients: 6 cups rustic Italian or, French bread, cut or torn into 1-inch pieces (1/2 to 1 pound); 1/2 cup, extra-virgin olive oil; , Salt and pepper; 1 1/2 pounds, tomatoes, cored, seeded, and cut into 1-inch pieces; 3 tablespoons, red wine vinegar; 1 , red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips; 1 , shallot, sliced thin; 1 cup coarsely chopped, baby arugula

Side Dishes
Europe
Italian
Fruits & Vegetables
Vegetables
Vegetarian
Salads

Appears in Cook's Illustrated July/August 2011

The biggest challenge in making this classic Italian tomato-bread salad is solving an age-old quandary: What's the best way to deal with the bread?

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES 4

TIME 1¼ hours, plus 20 minutes cooling

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

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