Panzanella from barefoot contessa - BigOven 172300
Panzanella from barefoot contessa

Panzanella from barefoot contessa

Ready in 30 minutes
2 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Panzanella from barefoot contessa"

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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


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3 tablespoons olive oil
1 small french bread or boule; cut into 1-inch cubes
1 teaspoon kosher salt
2 large ripe 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 large basil leaves; coarsely chopped
3 tablespoons capers; drained
1 teaspoon garlic; finely minced
1/2 teaspoon dijon mustard
3 tablespoons champagne (or red) vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon Black Pepper; freshly ground

Original recipe makes 12



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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Calories Per Serving: 248 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I used home made sour dough bread for the bread cubes; salad was great
deeder5 4 years ago
[I posted this recipe.]
gromitfurmonster 5 years ago
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