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In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper ...
Directions. Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain. Cut the crust off of the bread. Cut into 2-inch slices and grill, drizzling about 2 tablespoons of ...
For the salad: In a large bowl, combine the tomatoes, cucumbers, onions and bread cubes. Pour the dressing over the salad ingredients, tossing gently. Add the sliced basil and Parmesan shavings ...
Ina Garten's panzanella salad is a terrific way to use up stale or leftover bread. Learn how she does it in this Barefoot Contessa video.
Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl. For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in ...
When the warm, summer days are coming to a close and you have a surplus of fresh end-of-season produce, fire up the grill and make this simple yet substantial panzanella salad.
Salad: 2 yellow bell peppers. 2 red bell peppers. 4 slices white bread, crusts removed. 2 tablespoons extra virgin olive oil. 6 plum tomatoes. 1 cucumber, peeled. 1 small red onion. 2 tablespoons ...
Watch how to make this recipe. Mix together the mayonnaise, tarragon, vinegar, garlic powder, salt, pepper and lemon juice in a large bowl. Add the tomatoes, buns, bacon, scallions and celery to ...
Directions. WATCH. Watch how to make this recipe. Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil. In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 ...
Salad: 6 ounces arugula. 1 cup mixed cherry tomatoes, halved 1/4 cup fresh blueberries 2 ounces goat cheese, crumbled 1/2 cup fresh basil leaves, torn Skillet Cornbread: 1 cup yellow cornmeal