Panzanella: IF you love croutons in your salad, you'll definitely enjoy
this Tuscan dish of crunchy bread cubes tossed with fresh vegetables and garlic-mustard
vinaigrette. Want to jazz it up? Add slices of salami or prosciutto to the mix
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| Panzanella |
Serve 4 to 6
Perp Time 30 minutes
Cooking time 10 minutes
Panzanella recipe: 1/3 cup oil. 1/2 piece French bread,
Chopped into 1-inch cubes (about 4 to 5 cups). 2 Baguio tomatoes, chopped into
cubes. 1 piece cucumber, rinsed, seeded, and sliced into 1/2-inch half moons. 1
piece red bell pepper, seeded and chopped into 1-inch cubes. 1 red onion cut in
half and thinly sliced. 15 to 18 pieces fresh sweet basil leaves, sliced
thinly. 2 tablespoons capers, rinsed and drained
Recipe for the Vinaigrette: 1/2 tablespoon finely minced
garlic. 1/2 tablespoon Dijon mustard. 2 tablespoons vinegar. 1/2 cup
extra virgin olive oil. 1/2 teaspoon salt. 1/4 teaspoon ground pepper
How to make Panzanella: 1- Heat oil in a sauté pan and add
bread cubes. Cook until crisp and golden. Set aside. 2- Make the vinaigrette:
Mix all ingredients together and set aside. 3- To assemble, mix tomatoes,
cucumber, bell peppers, onions, basil, and capers in a large bowl. Add bread
cubes and vinaigrette; toss. Season well with salt and pepper. Refrigerate for
30 minutes to allow the flavors to meld. Serve immediately
