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Fresh Panzanella Salad

GooseberryPatch's picture
If you've never tried this bread salad, you're in for a wonderful surprise! Filled with lots of fresh veggies and toasted French bread, this recipe makes enough to feed a crowd.
Ingredients
  Olive oil 10 Tablespoon, divided (2 tablespoon for bread cubes and remaining for dressing)
  French loaf bread 1 Large, cut into 1-inch cubes
  Salt 1 1⁄2 Teaspoon, divided (1 teaspoon for bread and 1/2 teaspoon for dressing)
  Ripe firm tomatoes 3 Medium, cut into 1-inch cubes
  Red bell pepper 1 Medium, cut into 1-inch cubes
  Yellow bell pepper 1 Medium, cut into 1-inch cubes
  Cucumber 1 Medium, sliced 1/2-inch thick
  Red onion 1⁄2 Large, thinly sliced
  Fresh basil 1 Bunch (100 gm), coarsely chopped
  Capers 3 Tablespoon
For the vinaigrette
  Garlic 1 Teaspoon, minced (For the Vinaigrette)
  Dijon mustard 1⁄2 Teaspoon (For the Vinaigrette)
  Raspberry vinegar 3 Tablespoon (For the Vinaigrette, or any othe flavoured vinegar of your choice)
  Cracked black pepper 1⁄4 Teaspoon (For the Vinaigrette)
Directions

MAKING
1. In a pan, heat olive oil until it just starts to smoke, add in the bread cubes and salt, and sauté for about 10 minutes or until bread cubes are golden brown in color.
2. In a large serving bowl, place the bread cubes, add in tomatoes, both the bell peppers, cucumber, red onions, basil and capers.
3. Using a spoon toss all the ingredients until well mixed, set aside.

FINALIZING
4. In a bowl, put together, garlic, raspberry vinegar, olive oil, mustard, salt and pepper and whisk until well blended.
5. Drizzle the vinaigrette over the vegetables and toss and stir well, to coat bread and vegetables with dressing.

SERVING
6. Serve the salad as desired.

TIPS
Champagne vinegar also goes well for the dressing, instead of raspberry vinegar, or you can use any other vinegar of your choice,
Add or remove any vegetable of your choice.
Serve immediately once the dressing is added, don’t let the salad rest for too long.
Add in more salt and pepper depending on taste.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Side Dish
Taste: 
Savory
Method: 
Tossed
Dish: 
Salad
Interest: 
Summer
Ingredient: 
Vegetable
Occasion: 
4th of July
Preparation Time: 
25 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
12

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