Panzanella is a bread salad. I had never even heard of it before, but it definitely sounded interesting! My parents were visiting last weekend, and it turned out to be the perfect light lunch before we headed south for a Cubs game. I made the full recipe, and it was great for 4 adults. I only used 1/2 to 2/3 of the dressing, though, as I didn't want it saturated in oil. We all thought it was great! It came together very quickly, I can definitely see us having it again!
Panzanella
from Barefoot Contessa Parties! on page 102
Chosen by Melissa of It’s Melissa’s Kitchen
See the other Barefoot Bloggers here.
~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
For the vinaigrette:
~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
Heat the oil in a large saute 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 all the ingredients together. 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.
Panzanella
from Barefoot Contessa Parties! on page 102
Chosen by Melissa of It’s Melissa’s Kitchen
See the other Barefoot Bloggers here.
~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
For the vinaigrette:
~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
Heat the oil in a large saute 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 all the ingredients together. 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.
It looks lovely. I enjoyed it too!
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