Basil Panzanella

By ClaudiaJan

Ingredients

• Mustard Vinaigrette:
• While it’s best to combine all the panzanella ingredients just before you serve it, you can prepare the toasts in advance. This is lusty fare, one of those terrifically satisfying dishes that are quick, easy, and inexpensive. Serves 8
• Ingredients
• 1/2 cup olive oil
• 8 thick slices country bread
• 2 or 3 garlic cloves, cut in half
• 1 1/2 pounds ripe tomatoes, peeled and coarsely chopped
• 1 cucumber, peeled and cut in chunks
• 1 red onion, chopped
• 2 teaspoons capers
• 1/2 cup chopped fresh basil, plus additional small leaves for garnish
• 2 tablespoons white wine vinegar
• 1 tablespoon finely chopped onion
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1/3 cup extra virgin olive oil

Details

Servings 8
Adapted from maryengelbreit.com

Preparation

Step 1

Instructions
1. Prepare the vinaigrette: In a small bowl, whisk together the vinegar, onion, Dijon mustard, salt, and pepper. In a slow, steady stream, whisking constantly, drizzle the olive oil. Cover and let stand at room temperature. Just before using, whisk to reblend the ingredients.
2. Preheat the grill. Drizzle the olive oil over both sides of the bread slices. Grill the bread until golden brown. Rub the cut edges of the garlic all over the bread. Cut the bread into cubs, place in a large serving bowl, and set aside.
3. Peel the tomatoes. Bring a large saucepan of water to boil over high heat. Mark an “x” in each tomato bottom, just piercing the skin. Gently drop each tomato in the boiling water, in batches if necessary, for 30 seconds to 1 minute to loosen the skins; remove and place in a bowl of ice water. Using a small sharp knife, peel the tomatoes.
4. Just before serving, add the tomatoes, cucumber, onion, capers, and basil to the serving bowl. Stir in the vinaigrette and toss well to combine. Garnish with basil leaves.

Courtesy of Mary Engelbreit’s You’re Invited Cookbook