Panzanella MainDish Salad

Panzanella MainDish Salad

3T. olive oil

1 small French bread, cut in i” cubes

1 teas kosher salt

2 lrg ripe tomatoes

i cucumber, unpeeled, seeded, 1/2 inch slices

1 red bell pepper. 1″ cubes

1 yellow bell pepper, 1″ cubes

1/2 red onion, cut in half and sliced thinly

20 basil leaves

3 T capers


1 teas minced garlic

1/2 teas Dijon mustard

3 T white wine vinegar (Champagne vinegar is best, but…)

1/2 cup olive oil

1/2 teas salt

1/4 teas freshly ground pepper

Heat oil and saute bread and kosher salt. Cook over low to medium heat, tossing frequently (10 minutes) ( Add more oil as needed)

Mix vinaigrette. In lrg bowl, toss ingredients. Just before serving add bread cubes and vinaigrette, toss and season liberally with salt and pepper.


1 Comment (+add yours?)

  1. Trackback: Philadelphia Revisited | Japan Journal

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