Panzanella Salad

Salads & Sides & Soups
Written By ANNA Test Kitchen

Ingredients

1/2 loaf day old ciabatta,

water bread or focaccia, diced

2 ripe tomatoes, diced

8 ounces Bocconcini, diced

1 clove garlic, thinly sliced

1/2 small red onion, thinly sliced

1/2 cup pitted olives

1/4 cup jarred roasted red peppers, sliced

1 tablespoon capers

1/4 cup red wine vinegar

3/4 cup extra-virgin olive oil

Coarse salt and freshly ground pepper

4 leaves fresh basil, torn

Preparation

In large bowl, combine all ingredients except basil and gently toss. Season to taste. Transfer to serving bowl and top with basil leaves. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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