Panzanella (Ina Garten)

By Hapemom

Beautiful and delicious!

Ingredients

• VINAIGRETTE:
• 3 T. good olive oil
• 1 small French bread (ciabatta also good), cut into 1-inch cubes (6 cups)
• 1 t. 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
• 1/2 red onion, cut in half/thinly sliced
• 20 large basil leaves, coarsely chopped
• 3 T. capers, drained
• _______________
• 1 t. finely minced garlic
• 1/2 t. Dijon mustard
• 3 T. Champagne (or white wine) vinegar
• 1/2 c. good olive oil
• 1/2 t. kosher salt
• 1/4 t. freshly ground black pepper

Details

Servings 12

Preparation

Step 1

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. (Can do in oven if you prefer).

For the vinaigrette, whisk all the ingredients together.

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 liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.