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Panzanella Salad Recipe

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This recipe for Panzanella Salad, by , is from The Heilman Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Heilman


3 T. Olive Oil
1 Small French Bread cut into cubes to make 6 Cups of bread
1 tsp. Kosher Salt
2 Large Ripe Tomatoes, cut into 1-inch cubes
1 Hothouse Cucumber (English 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 Opinion, Cut in half and thinly sliced
20 Large Basil Leaves, coarsely chopped
3 T. Capers, drained


1 tsp. finely minced garlic
1/2 tsp. Dijon mustard
3 T. Champagne Vinegar
1/2 Cup Olive Oil
1/2 tsp. Kosher Salt
1/4 tsp. Freshly Ground Black Pepper

Heat the 3 T of olive 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 together the ingredients.

In a large bowl mix the tomatoes. cucumbers, red and yellow pepper, 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 30 minutes for the flavors to blend.

Note do not dress the salad more than 30 minutes before serving, as it will wilt.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Panzanella is a delightful salad in the summer, especially when tomatoes are abundant and ripe in August. It is refreshing and filling. I like to serve it with a side of angel hair pasta with a light tomato sauce. Add a little wine or sparkling water and you're all set!




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