It’s Barefoot Bloggers time again! This weeks recipe was chosen by Melissa at It’s Melissa’s Kitchen and comes from Barefoot Contessa Parties! Panzanella is also known as a bread salad and it is delicious! The fresh french bread croutons were the best part, but the crispy vegetables and tangy vinaigrette were also very good. I love how flexible this salad is, you could really add any vegetables that you wanted depending on what you like. I halved this recipe and we had more than enough for the two of us.
- 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 (I subbed grape tomatoes, cut in half)
- 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
- 1 red bell pepper, seeded and cut into 1-inch cubes (I subbed green pepper)
- 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 (omitted)
- 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.