Panzanella

By harvard88

Ingredients

• 3 3 3 tablespoons good olive oil
• 1 1 1-inch small French bread or boule, cut into 1-inch cubes (6 cups)
• 1 1 1 teaspoon kosher salt
• 2 2 1-inch large, ripe tomatoes, cut into 1-inch cubes
• 1 1 1/2-inch hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
• 1 1 1-inch red bell pepper, seeded and cut into 1-inch cubes
• 1 1 1-inch yellow bell pepper, seeded and cut into 1-inch cubes
• 1/2 1/2 1/2 red onion, cut in 1/2 and thinly sliced
• 20 20 20 large basil leaves, coarsely chopped
• 3 3 3 tablespoons capers, drained
• 1 1 1 teaspoon finely minced garlic
• 1/2 1/2 1/2 teaspoon Dijon mustard
• 3 3 3 tablespoons Champagne vinegar
• 1/2 1/2 1/2 cup good olive oil
• 1/2 1/2 1/2 teaspoon kosher salt
• 1/4 1/4 1/4 teaspoon freshly ground black pepper

Details

Servings 12
Adapted from foodnetwork.com

Preparation

Step 1

Watch how to make this recipe.

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 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.