Panzanella
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
Vinaigrette
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.
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