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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Panzanella Recipe

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This recipe for Panzanella is from Grandma Liz's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T. good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 tsp. kosher salt
2 large ripe tomatoes, cut into 1-inch cubes
1 cucumber, unpeeled, seeded and slice 1/2 inch thick
1 red bell pepper, seeded, and cut into 1 inch cubes
1 yellow bell pepper, seeded and cut into 1 inch cubes
1/2 red onion, thinly sliced
20 large basil leaves, coarsely chopped
3 T capers, drained
Vinaigrette:
1 tsp. finely minced garlic
1/2 tsp. Dijon mustard
3 T champagne vinegar
1/2 c. good olive oil
1/2 tsp. kosher salt
1/4 tsp. fresh groung black pepper
Directions:
Directions:
Heat oil in sauce 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 Vinaigrette, whisk together the ingredients.
In a large bowl, mix tomatoes, cucumbers, red and yellow peppers, red onion, basil and capers. Add the bread cubes and toss with vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
Number Of Servings:
Number Of Servings:
12

 

 

 

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