Summer's Last Hurrah Panzanella
Total Time
20 minutes, plus resting time to taste
Rating
0 out of 5 stars
(0)
Ingredients
4-6 servings
- Croutons
- 3 tablespoons olive oil
- 6 cups hearty sourdough or country bread in 1-inch cubes (from a small boule)
- 1 teaspoon kosher salt
- Dressing
- 1 medium clove garlic, minced
- 1/2 teaspoon smooth dijon mustard
- 3 tablespoons white wine or champagne vinegar
- 1/3 cup olive oil
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- Assembly
- 2 large ripe tomatoes, cut into 1-inch cubes
- 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick
- 2 bell peppers, seeded and cut into 1-inch cubes (purple, orange, or yellow are nice for aesthetics if you can find them)
- 1/2 red onion, cut in half and thinly sliced
- Handful large basil leaves, coarsely chopped
- 3 tablespoons capers, drained
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Preparation
Chef’s notes
You can experiment with different types of bread like cornbread for a unique twist.