recipe for panzanella salad - panzanella salad

Recipe For Panzanella Salad

recipe for panzanella salad



Total: 55 min
Prep: 15 min
Inactive: 30 min
Cook: 10 min
Yield: 12 servings


Ingredients for Panzanella salad

  • three tablespoons of premium olive oil.
  • 1 small boule or French bread, cut into 1-inch cubes (6 cups).
  • 1 kosher salt teaspoon.
  • One-inch cubes of two large, ripe tomatoes.
  • Unpeeled, seeded, and sliced into 1/2-inch pieces, one hothouse cucumber.
  • a single red bell,
  • one seeded yellow bell pepper cut into 1-inch cubes.
  • Red onion, sliced thinly in half.
  • 20 significant basil leaves, roughly chopped.
  • 3 tablespoons of drained capers.

For the vinaigrette:


  • 1 teaspoon of garlic, finely minced.
  • one-half teaspoon of Dijon mustard.
  • Champagne vinegar, 3 tablespoons.
  • Good olive oil in 1/2 cup.
  • one-half teaspoon of kosher salt.
  • A quarter of a teaspoon of freshly ground black pepper.


Directions for Panzanella Salad Recipe

Step 1

Heat oil in a large saute pan. Add bread and salt, and cook over low to medium heat, frequently tossing for 10 minutes, or until well browned. Add more oil as needed.

For the vinaigrette


Step 2

Mix the tomatoes, red pepper, cucumber, yellow pepper, basil, red onion, and capers in a large bowl. 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.

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