Panzella

By rhongaut

Ingredients

• 3 Tbs. good olive oil
• 1 small French bread, cut into 1" cubes (6 cups)
• 1 tsp. Kosher salt
• 2 large, ripe tomatoes, cut into 1" cubes
• 1 hothouse cucumber, seeded and sliced 1/2" thick
• 1 red bell pepper, seeded and cut into 1" cubes
• 1 yellow bell pepper, seeded and cut into 1" cubes
• 1/2 red onion, cut in half and thinly sliced
• 20 large basil leaves, coarsely chopped
• 3 Tbs. capers, drained
• Vinaigrette
• 1 tsp. finely minced garlic
• 1/2 tsp Dijon mustard
• 3 tbs. Champagne vinegar or French Wine Vinegar with
• Tarragon
• 1/2 cup good olive oil
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

Details

Servings 12
Preparation time 25mins
Cooking time 35mins

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