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Panzanella | Recipes

Panzanella from Barefoot Contessa. Heat the oil in a large sauté 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, 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 fo

Panzanella | Recipes
👥12 servings

Tags

lunchbarefootcontessa.comina gartenfavorite
3tablespoonsgood olive oil
1smallFrench bread or boule, cut into 1-inch cubes(6 cups)
1teaspoonKosher salt
2large ripe tomatoes(ripe tomatoes, cut into 1-inch cubes)
1hothousecucumber(unpeeled, seeded, and sliced 1/2 inch thick)
1redbell pepper(seeded and cut into 1-inch cubes)
1yellowbell pepper(seeded and cut into 1-inch cubes)
½redonion(cut in half and thinly sliced)
20largebasil leaves(coarsely chopped)
3tablespoonscapers(drained)
For the Vinaigrette
1teaspoonfinely minced garlic
½teaspoonDijon mustard
3tablespoonschampagne vinegar
½cupgood olive oil
½teaspoonKosher salt
¼teaspoonfreshly ground black pepper

Instructions

*Panzanella from Barefoot Contessa. Heat the oil in a large sauté 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, 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 fo*

Heat the oil in a large sauté 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, 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.