Panzanella from Amy Fincher
Bread Salad
Ingredients
FOR THE TOASTED BREAD
- 3 tablespoons extra virgin olive oil
- 1 small boule or half of a large boule cut into 1-inch cubes (approximately 6 cups)
- 1 teaspoon kosher salt
FOR THE VINAIGRETTE
- 1 teaspoon finely minced garlic
- ½ teaspoon Dijon mustard
- 3 tablespoons champagne vinegar
- ½ cup extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
FOR THE SALAD
- 2 large ripe tomatoes, cut into 1-inch cubes
- 1 hothouse cucumber unpeeled, seeded and cut into ½ inch slices
- 1 red bell pepper seeded and cut into 1-inch cubes
- 1 yellow bell pepper seeded and cut into 1-inch cubes
- ½ small red onion cut in half and thinly sliced
- 20 large basil leaves roughly chopped
- 3 tablespoons capers drained
Instructions
TO TOAST THE BREAD
- In a very large skillet, heat the olive oil and then add the bread cubes.
- Sprinkle with salt and cook over medium heat, tossing frequently, until the bread is toasted and golden brown (about 7-10. )
- Remove from the heat and set aside.
TO MAKE THE VINAIGRETTE
- In a small bowl, add all of the ingredients for the vinaigrette and whisk together until well blended.
TO FINISH THE SALAD
- About 30 before serving, in a large salad bowl, combine the tomatoes, cucumber slices, red and yellow peppers, onion, basil and capers.
- Add the bread cubes and vinaigrette and toss to coat.
- Allow the bread to sit for 30 before serving for the best flavor.
