Panzanella Salad
Servings 6 to 8 people
Ingredients
- 3/4 cup olive oil extra virgin, divided
- 6 cups italian bread rustic, cut into 1-in cubes (about 3/4 lb)
- 1 tsp salt salt
- 1 1/2 lb tomatoes cut into 1-in cubes (about 2 large)
- 2 red bell pepper or yellow or orange, cut into 1-in cubes
- 1 small cucumber English or hothouse, seeded and thinly sliced
- 3 tbs capers drained
- 3 tbs white wine vinegar
- 1 large clove garlic minced
- 3 tbs shallots finely minced, from 1 large shallot
- 1/4 tsp black pepper freshly ground
- 1/3 cup basil fresh, chopped
Instructions
- Heat 1/4 cup of the oil in a large skillet over medium heat. Add the bread and 1/2 teaspoon salt; toss well. Cook, stirring frequently until the bread is crispy and golden brown, about 10 minutes. Set aside to cool.
- In a large bowl, combine the tomatoes, peppers, cucumber, capers, wine vinegar, garlic, shallots, pepper, the remaining 1/2 teaspoon salt, and the remaining 1/2 cup oil. Toss well.
- Right before serving, add two-thirds of the toasted bread and basil to the salad. Toss to combine, then taste and adjust seasoning, if necessary (I usually add about 1/4 tsp more salt). Transfer to a serving bowl and sprinkle the remaining toasted bread cubes over top. Serve immediately so the bread doesn't get soggy.
Notes
Panzanella Salad
With crispy, olive oil-soaked Italian bread, juicy tomatoes, bell peppers and cucumbers, Panzanella makes a satisfying summer supper.