Barefoot Contessa's Panzanella Salad |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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From her book Parties Ingredients:
3 tablespoons olive oil |
1 small french bread, cut into 1-inch cubes (6 cups) |
1 teaspoon kosher salt |
2 large firm ripe tomatoes, cut into 1-inch cubes |
1 english 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 garlic, finely minced |
1/2 teaspoon dijon mustard |
3 tablespoons champagne vinegar |
1/2 cup olive oil |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Heat the oil in a large saute pan.
2. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned.
3. Add more oil as needed.
4. For the Vinaigrette.
5. Whisk all the ingredients together.
6. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.
7. Add the bread cubes and toss with the vinaigrette.
8. Season liberally with salt and pepper.
9. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
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