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
Step 1
Make the croutons: Heat 3 tablespoons of olive oil in a large sauté pan. Add the bread and 1 teaspoon salt and cook over low to medium heat, tossing frequently until the bread is golden on all sides, about 10 minutes. Add more oil as needed.
Step 2
Make the dressing: Whisk together all the dressing ingredients. Adjust seasoning to taste.
Step 3
Assemble: In a large bowl, mix the tomatoes, cucumber, peppers, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend and croutons to soften.
Step 4
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Chef's notes
You can experiment with different types of bread like cornbread for a unique twist.
