Ingredients

For the panzanella:
1 cucumber, peeled, seeded and cubed
1 red onion, julienned
2 ripened tomatoes, cut into quarters
3 roasted red peppers, julienned
5 anchovy fillets ground into paste
1 tablespoon minced garlic
1/3 cup red wine vinegar
1 cup extra-virgin olive oil
Salt and fresh ground pepper, to taste
1 cup fresh basil, thinly sliced

For the base and garnish:
1/4 pound mixed greens
1/4 cup fresh grated parmesan cheese
1/4 cup freshly toasted bread crumbs
2 cups freshly toasted croutons

Directions

To make the panzanella: Place all the ingredients in a large mixing bowl and toss gently. Put the mixture in a cool place to marinate for three hours. When ready to serve, bring the panzanella to room temperature. Strain the mixture slightly to eliminate excess juice and prevent salad from getting soggy. To serve, add the panzanella to the greens and garnish, and gently toss. Taste for seasoning and adjust with salt and pepper. Arrange the mixture on a large plate and serve. Serves 6.