Panzanella Salad | Imamother

Amarante

Thu, Aug 29 2019, 9:50 am

Can be prepped ahead of time but bread needs to be added just before serving

Panzanella Salad

Servings: 6 to 8

INGREDIENTS 

* 3/4 cup extra virgin olive oil, divided
* 6 cups rustic Italian bread, cut into 1-in cubes (about 3/4 lb)
* 1 teaspoon salt, divided
* 1-1/2 pounds tomatoes, cut into 1-in cubes (about 2 large)
* 2 red, yellow, or orange bell peppers, cut into 1-in cubes
* 1 small English or hothouse cucumber, seeded and thinly sliced
* 3 tablespoons capers, drained
* 3 tablespoons white wine vinegar
* 1 large clove garlic, minced
* 3 tablespoons finely minced shallots, from 1 large shallot
* 1/4 teaspoon freshly ground black pepper
* 1/3 cup fresh chopped basil

INSTRUCTIONS

* Heat 1/4 cup of the oil in a large skillet over medium heat. Add the bread and 1/2 teaspoon salt; toss well. Cook, stirring frequently, until the bread is crispy and golden brown, about 10 minutes. Set aside to cool.

* In a large bowl, combine the tomatoes, peppers, cucumber, capers, wine vinegar, garlic, shallots, pepper, the remaining 1/2 teaspoon salt, and the remaining 1/2 cup oil. Toss well.

* Right before serving, add two-thirds of the toasted bread and basil to the salad. Toss to combine, then taste and adjust seasoning, if necessary (I usually add about 1/4 tsp more salt). Transfer to a serving bowl and sprinkle the remaining toasted bread cubes over top. Serve immediately so the bread doesn't get soggy.