Panzanella

Toast Under the Broiler:
4 cups day-old Italian bread, cut into 1/2" cubes
Toast in 1 tsp. Olive Oil:
1/3 cup pine nuts
Mix with Mortar and Pestle:
1 T. capers, drained
2 t. garlic, minced
1 t. anchovy fillets, diced
Combine with:
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup chicken broth
Add Bread and Pine nuts; Toss with:
2 cups tomatoes, seeded and diced
1 cup cucumber, peeled, seeded and diced
1 cup red onion, halved and thinly sliced
1/2 cup mixed red and yellow peppers, diced
1/2 cup mozzarella cheese, cubed
1/4 cup kalamata olives, pitted
1/4 cup fresh basil, chiffonade
Freshly ground black pepper
Nutritional Information
per 1 Cup:
Calories 166; Total fat 13(g); Calories from fat 69%; Sodium 159(mg)

1.Cut day-old bread into 1/2" thick slices, then cut into 1/2" cubes. Carefully toast the cubes under the broiler, turning often.
2.To bring out their flavor, toast the pine nuts in 1 tsp. olive oil over medium-high heat. Stir often and watch carefully-they'll burn!
3.Mash the capers, garlic, and anchovies with a mortar and pestle until you have a smooth paste. Transfer the paste to a mixing bowl.
4.Whisk olive oil, red wine vinegar, and broth into the paste until combined. Add the toasted bread cubes and toss thoroughly.
5.Cut the tomatoes across their middles, squeeze out the seeds, and dice. Dice the cucumber and peppers. Add to the mixing bowl.
6.Peel the onion and cut it across its middle, too. Now, thinly slice the onion half. Separate the pieces and add them to the bowl.
7.Add the pine nuts, cheese, and pitted olives (use a cherry or olive pitter). Add the basil, and season with freshly ground pepper.
8.The last thing to do is to give it all a toss. My hands are the best tool I can use. Toss from the "bottom up" to mix all the ingredients.