Barefoot Contessa Panzanella

Amarante

Wed, Jul 21 2021, 10:42 am

Nothing earth shattering but a really solid version of Panzanella and it is a great dish for the summer. It goes really well with grilled chicken or fish. I served it with my go to Unbelievable Chicken which is truly unbelievably easy and unbelievably delicious. LOL

PANZANELLA

Excerpt From: Ina Garten - Barefoot Contessa Parties!

SERVES 12

This salad was invented by Italians to use up leftover bread, but I make it because I love the warm croutons soaking up the vinaigrette.

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced ½ inch thick”
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
½ red onion, cut in half and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained

FOR THE VINAIGRETTE

1 teaspoon finely minced garlic
½ teaspoon Dijon mustard
3 tablespoons champagne vinegar
½ cup good olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

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.

For the vinaigrette, whisk together the ingredients.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Last edited by Amarante on Wed, Jul 21 2021, 10:57 am; edited 2 times in total