The perfect recipe to use up stale bread, this Sweet Pepper Panzanella recipe is filled with seasonal fresh produce.
My husband and I are prepping for a trip that I'm super excited about. I plan to live in my swimsuit, soak up sun, drink tropical drinks and eat lots of fish and fruit. That doesn't exactly pinpoint a place on the map for you, but I'll leave it at that. Rest assured there will be pictures and recaps when I return.
Thinking about that trip got me thinking about another trip we took a few years ago. It was really our first time away after our second son was born, and it still stands out as a wonderful memory. We drove the coast of California from San Francisco to San Diego and for one week, were a happily married couple with no kids needing a diaper change, a nose wiped or needing to be put back to sleep in the middle of the night (a far cry from what home life looked like back here in Georgia those days.)
For all of my young mom friends who are at that station in life, please let me encourage you -- the days are long but the years are short. It WILL get better. Some people say it doesn't get easier, just different. Honestly, I think it gets easier. My kids are at an age where I can say "everybody go take a shower" and they do it.
That. Is. A. Gift from God.
Or at least it was for me.
But beyond the memory of consolidated sleep and diaper free days, that trip stands out for the food. We ate many memorable dishes and had so many tasty drinks, but one particular lunch still stands out in my mind -- this Sweet Pepper Panzanella.
I shared this recipe with readers of my old blog -- The Professional Palate -- years ago, but it deserves a reshare here today as we prep for this trip. It's an easy, tasty way to marry leftover stale bread with fresh new produce in just a few simple steps. Enjoy!
The perfect recipe to use up stale bread Sweet Pepper Panzanella by @ReganJonesRD is filled w/seasonal fresh produce Tweet this
Sweet Pepper Panzanella
- 1 red bell pepper, cut into 1-inch chunks
- 1 yellow bell pepper, cut into 1-inch chunks
- 1 cucumber, peeled, seeded and cut into 1-inch piece
- 1 tomato, diced
- 1 cup loosely packed Italian flat-leaf parsley, chopped
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 3/4 cup toasted pecans or walnuts
- 3 cups toasted bread cubes
- Toss all ingredients (except bread cubes) and let stand at least 30 minutes. Just before serving toss in bread cubes.