Panzanella Salad



3 tablespoons olive oil
1 loaf French bread or boule, cubed (about 5 cups)
1 teaspoon salt
2 large tomatoes, cubed
1 English cucumber, seeded,
sliced 1/2-inch thick
1 red bell pepper, seeded and cubed
1 yellow bell pepper, seeded and cubed
1/2 red onion, thinly sliced
15 basil leaves, julienned
For the vinaigrette:
1 teaspoon chopped garlic
1/2 teaspoon Dijon mustard
3 tablespoons vinegar
(white wine or champagne)
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


Heat up the oil in a large stainless skillet and add the bread cubes and salt. On medium heat, toss the cubes around the pan until browned, about 8-10 minutes. Allow the bread cubes to cool.

For the vinaigrette, whisk the oil into the mustard until it starts to thicken, then add all the ingredients together.

Mix all the vegetables and basil together in a large bowl. Add the bread and toss with the vinaigrette. Season with salt and pepper to taste and serve!


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