Ahh…the last of the blurry picture meal.  This salad was just too tasty to wait until I make it again and can take a better picture.
*Picture updated 6/3/10

Panzanella

Recipe adapted from Barefoot Contessa

  • 2 Tbsp. good olive oil
  • 1 small French bread or boule (I sliced it but am leaving her instructions to cut into 1-inch cubes as another option – 6 cups)
  • 1 tsp. kosher salt
  • 2 large tomatoes, diced into 1″ cubes
  • 1 hothouse cucumber, unpeeled and cubed
  • 1 red bell pepper, diced 1″ cubes
  • 1 yellow bell pepper, diced 1″ cubes
  • 1/2 red onion, thinly sliced half-moons
  • 20 basil leaves, coarsely chopped
  • 3 Tbsp. capers, drained (I omitted these.)

Vinagrette

  • 1 tsp. finely minced garlic
  • 1/2 tsp. Dijon mustard
  • 3 Tbsp. Champagne vinegar
  • 1/2 cup good olive oil
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper

I drizzled the bread with olive oil and grilled it, but you could also heat the oil (recipe showed 3 tbsp.) in a large saute pan and add the bread to that to brown.  Cook over medium-low heat and stir frequently.

Combine the vegetables, bread, and salt and pepper in a bowl.  In a separate bowl, whisk all the vinagrette ingredients together.   Add the vinagrette to the vegetables and bread, and mix to combine.   Let the salad sit for a half hour to allow the flavors to combine.

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