Panzanella

By sadams1001

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 small French bread or boule, cut into one-inch cubes (6 cups)
• 1 teaspoon 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 and thinly sliced
• 20 large basil leaves, coarsely chopped
• 3 tablespoons capers, drained
• 1 teaspoon finely minced garlic
• 1/2 teaspoon Dijon mustard
• 3 tablespoons champagne vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 teaspoons sugar

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.

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