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Growing up, there was one old-school Italian-American restaurant that was the place to be on Friday night . Appetizers would flow across the checkerboard tablecloths — Caprese salads, antipasto platters, minestrone soup and bruschetta — followed by heaping plates of pasta. My family always ordered penne alla vodka and cheesy fettuccine to share. The one thing that was all mine was the antipasto platter.
I wanted nothing more than to have options when it came to my Friday night dinner. There were always a few different meats and cheeses to choose from, but my favorite part was the “extras.” I enjoyed biting into briny olives, pickled peppers and marinated vegetables. Most of all, you could scoop it all up with the warm bread that was brought to the table. This panzanella salad is an ode to that long-adored antipasto platter.
Perhaps the most important step is the croutons. You want to get the bread nice and crunchy . Since they are going to absorb so much of the balsamic vinaigrette, they will soften as they soak. Once the croutons have cooled, you can assemble the rest of the platter. Soft mozzarella cheese and salami are the main components, with jarred marinated artichoke hearts, pickled cherry peppers and meaty Castelvetrano olives play a supporting role.
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