Panzanella II

Description
Tuscan bread salad
 * Panzanella (Tuscan Bread Salad) from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe—public domain government resource
 * Serves: 4

Ingredients

 * 3 red bell peppers
 * 12 oz ripe plum tomatoes
 * 3 tablespoons olive oil
 * 3 tablespoons white wine vinegar
 * 2 large cloves garlic, peeled and chopped
 * 1 cup stale Italian, French or other type of rustic bread
 * ½ cup brine cured black olives, pitted and halved
 * 3 tablespoons shredded arugula or basil

Roast the red peppers

 * 1) Cut peppers into quarters and remove stem, seeds, and membranes.
 * 2) Line a baking sheet with foil.
 * 3) Place peppers down on foil, skin side up and press each segment to lie flat on sheet.
 * 4) Bake in an oven at 425ºF for 20 minutes or until skin is blackened and blistered.
 * 5) Remove peppers from oven and place in a paper bag.
 * 6) Close bag and let cool for 10 minutes.
 * 7) When cool enough to handle, remove and discard skins.
 * 8) Slice the peppers and set aside.

Salad

 * 1) In a medium sized bowl whisk together the olive oil, white wine vinegar, garlic, salt and pepper.
 * 2) Quarter the tomatoes.
 * 3) Place a sieve over the bowl of vinaigrette mixture in step two and using a spoon, scoop the seeds and pulp from the tomatoes into the sieve.
 * 4) Press the pulp with the back of the spoon to squeeze out tomato juice into the vinaigrette then discard the seeds and pulp.
 * 5) Place quartered tomatoes into a large bowl and add the sweet peppers.
 * 6) Pull apart the bread into bite sized pieces and add to bowl.
 * 7) Add the olives, arugula and vinaigrette then toss to coat and serve.