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Insider's Guide Recipe Index Recipe Insider's Guide Hints & Tips Ask the Big Kahuna Best Hidden Places 10 Best of Hawaii Hawaii Recipes Weather Time Zones
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 Panzanella (Italian Bread Salad)Source: Baker Jim O'Keefe, O'Keefe & Sons, Hilo2 loaves ciabatta (Italian slipper bread), stale 2 pounds fresh, ripe tomatoes (Roma, preferably) 4 cloves garlic, peeled & crushed with salt salt & fresh ground black pepper fruity extra-virgin olive oil 2-3 T red wine vinegar 3 red bell peppers, roasted, peeled & seeded 3 yellow bell peppers, roasted, peeled & seeded 4 oz. capers 6 anchovy filets 5 oz. Kalamata olives, pitted ½ bunch warabi (½ pound) blanched, and sliced into 2" pieces leaves from 1 bunch basil Slice ciabatta into coarse slices, set aside. Peel and halve tomatoes, then seed them into a sieve over a bowl to retain juice. Set tomato halves aside and discard seeds. Season the tomato juice with garlic, black pepper, 1 cup olive oil, and 2-3 T vinegar. Pour juice over bread and toss until all liquid is absorbed. Bread should be seasoned & damp, but not soggy. If more liquid is needed, use more olive oil. Slice peppers and tomatoes into eighths, lengthwise, and gently mix together with olives, capers, basil leaves, warabi, and anchovies. Fill a large glass serving bowl with alternating layers of soaked bread and pepper mixture, beginning with bread and ending with the pepper mix. Allow to sit, covered, one hour at room temperature. Serve moistened with additional olive oil.  Explore more of the "Taste of Hawaii Recipe" Index... Or reserve your table today: Big Island | Kauai | Maui | Oahu
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