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Panzanella Salad Recipe

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This recipe for Panzanella Salad, by , is from The Dyer Family Cookbook Project, 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!

Contributor:  
Contributor:  
Suzy Dyer-Gear

Category:
Category:

Ingredients:  
Ingredients:  
Salad:

3 tablespoons good olive oil
1 small French bread or boule, or sourdough bread, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes or equivalent in cherry or grape tomatoes
1 hothouse cucumber, unpeeled, seeded, and sliced 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, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained (optional)

For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground

Directions:
Directions:
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.
2. For the vinaigrette, whisk all the ingredients together.
3. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.
4. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper.
5. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
25 minutes plus 30 minutes for salad to rest
Personal Notes:
Personal Notes:
Great summer entree salad when you have fresh tomatoes, cucs and peppers on hand.

 

 

 

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