Marie Isbell

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Panzanella

This is from one of Ina Gartin’s cookbooks. This is best made in the summer with wonderful summer tomatoes and fresh picked basil, but can be made year round with good cherry tomatoes and dried basil.

Ingredients

  • For the salad:
  • 3 tablespoons good olive oil
  • 1 small French bread or boule, cut into 1″ cubes, about 6 cups
  • 1 teaspoon Kosher salt
  • 2 large ripe tomatoes, cut into 1″ cubes
  • 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2″ thick
  • 1 red bell pepper, seeded and cut into 1″ cubes
  • 1 yellow bell pepper, seeded and cut into 1″ cubes
  • 1/2 red onion, cut in 1/2 and thinly sliced
  • 20 large basil leaves, coarsely chopped
  • 3 tablespoons capers, drained
  • For the vinaigrette:
  • 1 teaspoon finely minced garlic
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons champagne or white wine vinegar
  • 1/2 cup good olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes or until nicely browned. Add more oil as needed.
  2. For the vinaigrette, whisk all 6 ingredients together.
  3. In a large bowl, mix the tomatoes, cucumber, red and yellow peppers, onion, basil and capers.
  4. Add the bread cubes and toss with he vinaigrette.
  5. Season liberally with salt and pepper,
  6. Serve immediately or allow the salad to sit at room temperature for about 30 minutes for the flavors to blend.
  7. Serves 4.

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