Panzanella
Ingredients
FOR VINAIGRETTE
- 1 teaspoon garlic finely minced
- ½ teaspoon Dijon mustard
- 3 tablespoons champagne vinegar
- ½ cup good olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
FOR SALAD
- 3 tablespoons olive oil
- 1 small French bread or boule cut into 1-inch cubes
- 1 teaspoon kosher salt
- 2 large tomatoes ripe, cut into 1-inch cubes
- 1 hothouse cucumber peeled, seeded, and sliced ½ inch thick
- 1 red bell pepper seeded, cut into 1-inch cubes
- 1 yellow bell pepper seeded, cut into 1-inch cubes
- ½ red onion cut in half, thinly sliced
- 20 large basil leaves coarsely chopped
- 3 tablespoons capers drained Salt and pepper, to taste
Instructions
- For the vinaigrette, whisk ingredients together. Set aside.
- Heat oil in a large sauté pan. Add 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 tomatoes, cucumber, bell peppers, red onion, basil, and capers. Add bread cubes and toss with vinaigrette.
- Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour to allow the flavors to blend.