Panzanella from barefoot contessa
Salad invented by Italians to use up leftover bread, but it's yummy with warm croutons soaking up the vinaigrette."I used home made sour dough bread for the bread cubes; salad was great" - deeder5
Yield: 12 Ready in 30 minutes
18 people trying soon
Verified by stevemur
|3 tablespoonsolive oil|
|1 smallfrench bread or boule; cut into 1-inch cubes|
|1 teaspoonkosher salt|
|2 largeripe tomatoes; cut into 1-inch cubes|
|1 inch; thick|
|1 red bell pepper; seeded & cut into 1-inch cubes|
|1 inch; cubes|
|1/2 red onion; cut in half & thinly sliced|
|20 largebasil leaves; coarsely chopped|
|3 tablespoonscapers; drained|
|1 teaspoongarlic; finely minced|
|1/2 teaspoondijon mustard|
|3 tablespoonschampagne (or red) vinegar|
|1/2 cupgood olive oil|
|1/2 teaspoonkosher salt|
|1/4 teaspoonBlack Pepper; freshly ground|
Panzanella from barefoot contessa Preparation
Heat 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 together the ingredients.
In a large bowl,mix tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season with salt 7 pepper. Serve, or allow the salad to sit for about half an hour for the flavours to blend.
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Panzanella from barefoot contessa Reviews
I used home made sour dough bread for the bread cubes; salad was great
3 years, 1 months, 22 hours, 21 minutes ago
[I posted this recipe.]
3 years, 11 months, 1 weeks, 1 days, 1 hours, 45 minutes ago