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Panzanella Salad Recipe

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This recipe for Panzanella Salad is from BPI Family & Friends 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 tablespoons olive oil
6 cups cubed baguette style bread
1 teaspoon salt
2 large tomatoes, cut into cubes
1 hothouse cucumber,unpeeled,seeded,cut into 1/2 inch cubes
1 red bell pepper, seeded and cut into 1 inch cubes
1 yellow bell pepper, seeded and cut into cubes
1/2 red onion thinly sliced
1 ounce basil leaves torn into pieces
3 tablespoons capers, drained and washed

1 teaspoon garlic, minced
1/2 teaspoon dijon mustard
3 tablespoons champagne vineagar
1/2 cup extra virgin olive oil
salt and pepper to taste
Directions:
Directions:
Heat oil in a large saucepan. Add bread and salt, cook over low heat, tossing frequently for 10 minutes. Remove and set aside.

For the vinaigrette, whisk together garlic, mustard, and vinegar. Slowly drizzle in olive oil, stirring to create an emulsion. Season to taste with salt and pepper.

In a large bowl, mix tomatoes, cucumber, red and yellow peppers, red onion, basil, and capers. Add the bread crumbs and toss with the vinaigrette. Season to taste with salt and pepper.

For maximum flavor, allow the salad to sit for 30 minutes for the flavors to blend.

 

 

 

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