Panzanella

Show: Barefoot ContessaEpisode: Beach Volleyball Picnic

Rated: 5 stars out of 5Rate itRead users' reviews (122)

RECIPE
COMMENTS & REVIEWS(122)

Cook Time:
10 min
Level:
Easy
Yield:
12 servings

Times:

Prep: 15 min
Inactive Prep: 30 min
Cook: 10 min
Total:: 55 min

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Ingredients

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
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

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 black pepper

Directions

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.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, 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 about half an hour for the flavors to blend.

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Comments & Reviews

recipe Panzanella
Becky North, AL 01-22-2010
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Sinfully delicious!
Rated: 5 stars out of 5

Panzanella may be my favourite of all Ina's recipes. We've enjoyed it since the cookbook first came out, but this past... summer I nearly lived on it. I've gotten to where I normally add some kalamata olives to the salad and sometimes more basil. Whenever I serve this to guests they always want the recipe. Can hardly wait for this year's fresh garden tomatoes!Read more
recipe Panzanella
null null, null 01-21-2010
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A Tryly Addictive Salad
Rated: 5 stars out of 5

I was watching Ina Garten make her panzella salad on her Food Network program, and thought it looked good. Usually I don't... make Food Network recipes, or make them again if I do, but this one was SOMETHING ELSE! It was addictive! I made another one right away, and have made them often since. They are great for covered dish affairs, are easy to make, and just taste great. When I make the salad, there are a few changes. I don't use capers, because my eat-mates don't care for them. I don't make the croutons, because I'm too lazy and for my cooking-for-the-homeless adventures, I'm afraid they'd get soggy. (Also, I've recently discovered I'm gluten intolerant, so would have to make some rather weird croutons.) I also add half a teaspoon of Worcestershire sauce to the dressing, to punch it up a bit. Fresh basil is usually not available at my supermarket, but I find that dried basil works fine. I do try to use a hothouse cucumber, a couple of Ugli heirloom tomatores, and red/yellow peppers. The recipe halves nicely, so then I use only one pepper. I just had the salad again for last night's dinner and today's lunch. Can't stop raving - thank you, Ina.Read more
recipe Panzanella
Marie Arlington, TX 11-23-2009
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The purpose of a Panzanella salad
Rated: 5 stars out of 5

The purpose of a panzanella salad is to absorb all the flavors that are added to the salad. This means that they need to be... absorbed by the vegetables AND the bread. My way of doing this salad is to add 1/3 to 1/2 of the bread cubes with all the other ingredients, refrigerate it for hours; and then, add the rest of the bread cubes right before eating the salad. This way, you have the best of both worlds.Read more
recipe Panzanella
Wendy La Jolla, CA 09-30-2009
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Beautiful and delicious!
Rated: 5 stars out of 5

This salad is so delicious and healthy. I used different colors of heirloom tomatoes, and it was beautiful. For the bread,... I used seedy sourdough and it was perfect. Everyone loved it and wanted the recipe. Thanks, Ina!Read more
recipe Panzanella
Ruth Glen Allen, VA 09-23-2009
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This was a winner
Rated: 5 stars out of 5

My husband loves this, and several people I've made it for have requested the recipe. I omitted the capers, substituted... balsamic for champagne vinegar, and added feta cheese. Read more
recipe Panzanella
Donna West, MS 09-18-2009
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Flavorful and Zesty Vinagarette Dressing
Rated: 5 stars out of 5

Wonderful combination of vegetables and bread with flavorful, zesty dressing.