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Panzanella Salad
Ingredients
- 3 tablespoons olive oil
- 1 baguette, cut into 1” cubes (6 cups)
- 1 teaspoon kosher salt
- 2 large, ripe tomatoes, cut into 1” cubes
- 1 cucumber, unpeeled, seeded, sliced ½” thick
- 1 red bell pepper, seeded, cut into 1” cubes
- 1 yellow bell pepper, seeded, cut into 1” cubes
- ½ red onion, cut in half and thinly sliced
- 20 large basil leaves, coarsely chopped
- 3 tablespoons capers, drained
Vinaigrette
- 1 teaspoon finely minced garlic
- ½ teaspoon Dijon mustard
- 3 tablespoons champagne vinegar
- ½ cup good olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
Instructions
- Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
- For the vinaigrette, whisk together all ingredients.
- In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season the salad liberally with salt and pepper.
- Serve immediately, or allow the salad to sit for about ½ hour for the flavors to blend.
Adapted from Ina Garten's Barefoot Contessa Parties
Adapted from Ina Garten's Barefoot Contessa Parties
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/