Recipe

Barefoot Contessa's Panzanella Salad Recipe


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Ingredients
  • 3 tbsps champagne vinegar .
  • 1/2 tsp Dijon mustard .
  • 3 tbsps capers, drained .
  • 1 red bell pepper, seeded & cut into 1-inch cubes .
  • 1 small French bread, cut into 1-inch cubes (6 c) .
  • 3 tbsps olive oil .
  • 1/4 tsp fresh ground black pepper .
  • 20 large basil leaves, coarsely sliced .
  • 1 tsp kosher salt .
  • Viniagrette .
  • 1/2 red onion, cut in 1/2 & thinly sliced .
  • 1/2 tsp kosher salt .
  • 1/2 c olive oil .
  • 2 large firm ripe tomatoes, cut into 1-inch cubes .
  • 1 tsp garlic, finely minced .
  • 1 English cucumber, unpeeled, seeded, & sliced 1/2-inch thick .
  • 1 yellow bell pepper, seeded & cut into 1-inch cubes

Directions
  • Step #1 Heat the oil In a large-ish saute pan.
  • Step #2 Add the bread & salt; cook over low to medium heat, tossing frequently, for 10 mins, or until nicely browned.
  • Step #3 Add more oil as needed.
  • Step #4 For the Vinaigrette.
  • Step #5 Whisk all the ingredients together.
  • Step #6 In a large bowl, mix the tomatoes, basil, cucumber, yellow pepper, red pepper, red onion, & capers.
  • Step #7 Add the bread cubes & toss with the vinaigrette.
  • Step #8 Spice up liberally with salt & pepper.
  • Step #9 Serve, or allow the salad to sit for about half an hr for the flavors to mix.
  • Enjoy the Barefoot Contessa's Panzanella Salad recipe

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