Ingredients
Salad
- 3 tablespoons olive oil
- 1 small French bread or ciabatta bread, cut into 1-inch cubes (about 6 cups)
- 1 teaspoon kosher salt
- 2 large tomatoes, coarsely chopped
- 1 seedless cucumber, unpeeled, cut into 1/2-inch thick slices
- 1 red bell pepper, seeded and cut into 1-inch cubes
- 1 yellow bell pepper, seeded and cut into 1-inch cubes
- 1 green bell pepper, seeded and cut into 1-inch cubes
- 1/2 medium red onion, thinly sliced
- 1/2 cup chopped fresh basil
- 3 tablespoons capers, rinsed and drained
- 1/4 cup grated Parmesan cheese
- 1 cup mixed pitted olives (suggest Kalamata, green, black, stuffed green)
Dressing
- 1 teaspoon minced garlic
- 1/2 teaspoon Dijon mustard
- 3 tablespoons Champagne or white wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Directions
- Whisk ingredients for the dressing together in a small bowl. Can be made ahead and refrigerated until ready to use.
- To begin the salad. Heat the olive oil in a large sauté pan or skillet. Add the bread cubes and salt and cook over low heat, stirring frequently, for 8 – 10 minutes or until nicely browned. Add more oil if needed.
- Mix the salad ingredients in a large bowl, add the toasted bread cubes and toss with the vinaigrette. Season with salt and pepper. Allow to sit for about 30 minutes before serving for flavors to blend.
https://www.cutco.com/learn/panzanella