Panzanella with The Works


  • 5 cups cubed day-old crusty bread*
  • 4 Roma or plum tomatoes, cubed
  • 1 small red onion, chopped
  • 1 Cubanelle pepper or green bell pepper, seeded and chopped
  • 1/2 cup pepperoncini or hot cherry peppers, chopped
  • 2 roasted red peppers, drained, chopped
  • 1 cup pitted olives, kalamata or Sicilian green or a combination
  • 1 tin flat fillets of anchovies, drained and chopped
  • 1 cup basil leaves, torn
  • 1 lemon, juiced
  • 3 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil, eyeball it
  • Splash of liquid from bottled pepperoncini or hot cherry peppers
  • Coarse salt and black pepper


Combine all the salad ingredients in a large bowl and dress salad with lemon juice, red wine vinegar, evoo, and a splash of the hot pepper juice, then season with salt and pepper, to your taste.

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