Rustic Panzanella Bread Salad
Hearty Panzanella salad with toasted bread, ripe tomatoes, cucumbers, and a tangy champagne vinaigrette.
Equipment
- large salad bowl
- Large skillet
- Small bowl
- Whisk
Ingredients
- 20 large Basil leaves roughly chopped
- 1 small Boule or ½ large boule cut into 1-inch cubes, ~6 cups
- 3 tbsp Capers drained
- 3 tbsp champagne Vinegar
- 1 hothouse Cucumber unpeeled, seeded, cut into ½-inch slices
- 1 tsp finely minced Garlic
- ½ tsp freshly ground Black pepper
- ½ tsp Dijon mustard
- ½ cup extra virgin Olive oil for vinaigrette
- 3 tbsp extra virgin Olive oil for bread
- ½ small Red onion cut in half and thinly sliced
- 1 red Bell pepper seeded and cut into 1-inch cubes
- 1 tsp Kosher salt for bread
- ½ tsp Kosher salt for vinaigrette
- 2 large ripe Tomatoes cut into 1-inch cubes
- 1 yellow Bell pepper seeded and cut into 1-inch cubes
Instructions
- TO TOAST THE BREAD:
- In a very large skillet, heat the olive oil and then add the bread cubes.
- Sprinkle with salt and cook over medium heat, tossing frequently, until the bread is toasted and golden brown (about 7-10 minutes).
- Remove from the heat and set aside.
- TO MAKE THE VINAIGRETTE:
- In a small bowl, add all of the ingredients for the vinaigrette and whisk together until well blended.
- TO FINISH THE SALAD:
- About 30 minutes before serving, in a large salad bowl, combine the tomatoes, cucumber slices, red and yellow peppers, onion, basil, and capers.
- Add the bread cubes and vinaigrette and toss to coat.
- Allow the bread to sit for 30 minutes before serving for the best flavor.
Notes & Wine Advice
Serving Tip:
Let the salad sit for 30 minutes before serving to allow the bread to soak up the vinaigrette.
Wine Advice:
Pair with a dry Rosé or a light-bodied Italian white wine like Vermentino to complement the fresh flavors.
Nutrition values
Calories: 250 kcal | koolhydraten: 25 g | Eiwitten: 5 g | Vet: 15 g | Suiker: 6 g