Saturday, October 8, 2011

Panzanella Salad

Ingredients, Serves 8:
  • 3 T EVO
  • 1 French Baguette bread, cut into 1-inch cubes (4 cups)
  • 2 Tomatoes, cut into 1-inch cubes
  • 1 English cucumber, unpeeled, thinly sliced (1/16-inch thick)
  • 2 Bell peppers (Red and Yellow or Orange), seeded and cut into 1/2 inch squares
  • 1/2 Red onion, cut in 1/2 and thinly sliced
  • 15 Fresh Basil leaves, thinly sliced
  • 2 T capers, drained
  • 1 t Kosher salt
  • Vinaigrette:
    • 1 t Finely minced garlic
    • 1/2 t Dijon mustard
    • 1/2 C EVO
    • 3 T Champagne vinegar
    • 1/2 t Kosher salt
    • 1/4 t freshly ground black pepper
In a large bowl, mix the tomatoes, cucumber, peppers, onions, basil and capers.  Set aside.  In another bowl,whisk all the vinaigrette ingredients together.  In a large bowl, mix the bread cubes and salt and EVO until bread cubes are evenly coated.  Add more EVO if necessary, but do not saturate.  Heat on medium the EVO in a large saute pan.  Add the bread cubes and salt and toss frequently until golden brown.  Be careful, they will burn fast!

Add the bread cubes and vinaigrette to the salad mixture and toss to mix.  Salt and pepper to taste.  Serve right way or let it marinate!

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