4 Videos | Photo: Panzanella Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 175 reviews
By chantel.dunham
East Lansing, MI
on March 18, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
One of the best recipes to date; I switch out the bread and add quinoa sometimes for a twist. This one makes an appearance at least twice a month in my house!!
By FoodGEO
Reading, UK
on February 11, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Nice salad. Not spectacular, but it had good flavour. I really enjoyed the basil in it.
I very much liked the bread. I only wish I had served the bread on the side rather than tossing it with the salad and vinaigrette. They just ended up so soggy and lost their crunch...
Also, I think I would add slightly less oil to the vinaigrette.
A good salad, but I may not go out of my way to make it again....
By schihuly
on January 27, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This salad is one of my ALL-TIME FAVORITES!!! I've been making this for years and have lost track of how much of this I have consumed. The only thing I do differently is quadruple the garlic - I LOVE garlic and it's SO good for you. I also use Sourdough bread for my croutons for an added flavor and I just chunk it up and throw it in a frying pan - no oil - and toast them - to die for!! I throw the croutons on as I eat it rather than put them on the whole of the salad - that way, they will maintain their wonderful crunch!
Read all 175 reviews