Panzanella

For Salad

3 tbsp good olive oil

1 small French bread or boule, cut into 1-inch cubes (6 cups)

1 tsp kosher salt

2 large, ripe tomatoes, cut into 1-inch cubes

1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick

1 red bell pepper, seeded and cut into 1-inch cubes

1 yellow bell pepper, seeded and cut into 1-inch cubes

½ red onion, cut in 1/2 and thinly sliced

20 large basil leaves, coarsely chopped

1 tbsp capers, drained

For the vinaigrette

1 tsp finely minced garlic

½ tsp Dijon mustard

3 tbsp Champagne vinegar

½ cup good olive oil

½ tsp kosher salt

¼ tsp freshly ground black pepper

The Salad

Heat the oil in a large saute 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.

In a large bowl mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, capers and the bread cubes.

For the vinaigrette

Whisk all the ingredients together.

Toss the salad with the vinaigrette. Season liberally with salt and pepper. Allow the salad to sit for about half an hour before serving for the flavors to blend.

Nutrition Facts

12 servings

Serving size

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Panzanella