Panzanella - Bread Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 loaf (1/2 loaf if really large) rustic bread such as Italian (not fresh and soft). cut into 1" cubes
2 lg Tomatoes, chopped
1 Hothouse Cucumber,seeded and coarsely chopped
1 Red Bell Pepper, seeded and chopped
1 Yellow Bell Pepper, chopped
1/2 med Red Onion, chopped
3 T Extra Virgin Olive Oil
1 tsp Salt
20 lg Basil Leaves, chopped
3 T Capers, drained
Vinaigrette:
1 tsp minced Garlic
1/2 tsp Dijon Mustard
3 T Wine or Balsamic Vinegar
1/2 C Extra Virgin Olive Oil
1/2 tsp Salt
1/2 tsp ground Black Pepper
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Directions: |
Directions:Heat olive oil in pan, add cubed bread and salt and cook over medium heat for 10 minutes or until lightly browned, tossing frequently. Add more oil if needed. Remove from heat. In a small bowl, whisk all ingredients for vinaigrette. In a large bowl, combine tomatoes, cucumber, peppers, onion, basil, capers, and toasted bread cubes. Toss in vinaigrette dressing and season with salt and pepper to taste. Let stand for 30 minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:25 minutes |
Personal
Notes: |
Personal
Notes: Panzanella seems to vary with each recipe. In Italy it varied from restaurant to restaurant. I liked them all, but this is my favorite. Best as a summer salad when there are fresh vegetables and basil. I didn't have fresh basil, so I reduced the oil in the vinaigrette to 1/4 c. and added a generous amount of basil pesto to the vinaigrette. One could serve Parmesan cheese, pine nuts, etc. on the side for the non purists to add.
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