I made this Panzanella Salad to accompany our BBQ Baby Back Ribs and corn on the cob this past 4th of July!
Our son and daughter-in-law from LA joined us and my son had suggested I make this salad. It was really delicious and a great accompaniment to the meal.
The ripe tomatoes, (some heirloom if you can get them), multi- colored peppers, fresh cucumbers, red onion, good bread (you can leave the crust on), fresh basil, and capers , are all tossed in a zesty vinaigrette.
This salad is best made ahead, allowing at least a half hour or more for the veggies and bread to mingle with the vinaigrette and juices, soaking up all the wonderful flavors.
You can pre-cut and chill all the vegetables (except the tomatoes), and prepare the bread cubes and vinaigrette ahead, freeing up time for you to tend to the rest of the meal.
Then just add your tomatoes and combine it all allowing it to sit at least a half hour before serving.
Here is the recipe…
Panzanella Salad (Ina Garten, from her cookbook,Barefoot Contessa Parties)
3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded and sliced 1/2 inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
½ red onion, cut in half and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
For the Vinaigrette:
1 teaspoon finely minced garlic
½ teaspoon Dijon mustard
3 tablespoons champagne vinegar
½ cup good olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Heat the oil in a large saute pan. Add the bread and 1 teaspoon salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. Set aside until ready to finish the salad.
For the vinaigrette, whisk together the ingredients.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.
Add the bread cubes and toss with the vinaigrette.
Season liberally with salt and pepper.
Allow the salad to sit for about a half hour to blend.
Enjoy!