Tomato And Broccoli Panzanella

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 5
• 1/2 cup olive oil or 1/2 cup vegetable oil
• 1/2 cup red wine vinegar
• 3 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/2 teaspoon fresh coarse ground black pepper
• 1 garlic clove, minced
• 4 slices rye bread (1/2 inch thick)
• 4 slices italian bread (1/2 inch thick)
• 2 cups fresh broccoli florets
• 4 medium plum tomatoes, seeded and coarsely chopped
• 1/2 cup thinly sliced red onion, separated into rings
• 1/2 cup thin red bell peppers or 1/2 cup yellow bell pepper, cut into strips
• 1/2 cup grated parmesan cheese

Recipe

• 1 in a small nonmetal bowl, combine all dressing ingredients; mix well.
• 2 place rye and italian bread slices on a broiler pan; broil 4 to 6 inches from the heat source for 4 to 5 minutes or until golden brown and toasty, turning once.
• 3 cool for 5 minutes, break or cut into 1/2 inch cubes; set aside.
• 4 bring 1/4 cup water to boiling in a medium saucepan over medium-high heat.
• 5 add broccoli; cook for 2-3 minutes until crisp tender.
• 6 drain, rinse with cold water to cool; drain well.
• 7 just before serving, add broccoli and all remaining salad ingredients to bread cubes; toss to mix.
• 8 pour dressing over salad, toss gently to coat.