Panzanella

Panzanella


By Lindsay Blaise


3 T. Good olive oil
1 tsp. kosher salt
1 small French bread or boule, cut into 1" cubes (about 6 cups)
2 large ripe tomatoes cute into 1" cubes
1 hothouse cucumber, unpeeled, seeded and sliced 1/2" thick
1 red bell pepper and 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 T capers, drained

For the Vinaigrette:
1 tsp finely minced garlic
1/2 tsp Dijon mustard
3 T. champagne vinegar
1/2 cup good olive oil
1/2 tsp kosher salt
1/4 tsp finely ground black pepper

Heat 3 T of oil in 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 ingredients.

In a large bowl, mix the tomatoes, cucumber, red and yellow peppers, 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.

**Capers not included in the version brought to Recipe Club.