Panzanella Salad

Ingredients

  • 3 tbsp. olive oil
  • 1 small French bread or boule, cut into 1-inch cubes (6 cups)
  • 1 tsp. salt
  • 2 large, ripe tomatoes, cut into 1-inch cubes
  • 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
  • 1/2 red onion, cut in 1/2 and thinly sliced
  • 10 large basil leaves, coarsely chopped
  • 3 tbsp. capers, drained

For the vinaigrette:

  • 1 tsp. garlic, finely minced
  • 1/2 tsp. Dijon mustard
  • 3 tbsp. rice wine vinegar
  • 1/2 cup olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

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 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.


by The Savvy Kitchen

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