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First Up 04:03

First Up

Ina Garten's Panzanella Salad Recipe 04:03

In this Barefoot Contessa video, Ina Garten's panzanella salad is a terrific way to use up stale or leftover bread. Just brown the bread in a sauce pan for approximately 10 minutes. Wisk the ingredients for the vinaigrette together. In a larger bowl mix vegetables, basil and capers. Add vinaigrette and bread cubes to the salad. Season it to your taste. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

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Panzanella

Recipe courtesy of Ina Garten

Show: Barefoot Contessa

Episode: Beach Volleyball Picnic

Panzanella

Name: Panzanella
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 12 servings
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; 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