Panzanella Salad | Dorothy Lane Market

Panzanella Salad

PREP TIME 20 mins
COOK TIME 10 mins
SERVINGS 8
Chef Carrie Walters
  • POSTED Jul 29th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 3 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 1 loaf DLM French Boule, cut into 1-in cubes
  • 1 tsp Kosher salt
  • 2 large, ripe tomatoes, cut into 1-inch cubes
  • 1 cucumber, unpeeled, seeded, and cut into 1/2-in slices
  • 1 red bell pepper, seeded and cut into 1-in cubes
  • 1 yellow bell pepper, seeded and cut into 1-in cubes
  • ½ red onion, thinly sliced
  • 20 large basil leaves, coarsely chopped
  • 3 Tbsp capers, drained
  • 1 tsp garlic, finely minced
  • ½ tsp Dijon mustard
  • 3 Tbsp Champagne vinegar
  • ½ cup Vera Jane's Extra-Virgin Olive Oil
  • ½ tsp Kosher salt
  • ¼ tsp freshly ground pepper

INSTRUCTIONS

1
Heat 3 Tbsp oil in a large sauté pan. Add the bread and salt. Cook over medium-low heat, tossing frequently, for 10 minutes, or until browned, adding more oil as needed.
2
For the vinaigrette, whisk together the garlic, mustard, vinegar, 1/2 cup olive oil, salt, and pepper.
3
In a large bowl, mix tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.
4
Add bread cubes and toss with vinaigrette. Season liberally with salt and pepper.
5
Serve or allow it to sit for 30 minutes for the flavors to blend.

IN THIS RECIPE

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Panzanella Salad

Dorothy Lane Market
PREP TIME 20 mins
COOK TIME 10 mins
SERVINGS 8

INGREDIENTS

  • 3 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 1 loaf DLM French Boule, cut into 1-in cubes
  • 1 tsp Kosher salt
  • 2 large, ripe tomatoes, cut into 1-inch cubes
  • 1 cucumber, unpeeled, seeded, and cut into 1/2-in slices
  • 1 red bell pepper, seeded and cut into 1-in cubes
  • 1 yellow bell pepper, seeded and cut into 1-in cubes
  • ½ red onion, thinly sliced
  • 20 large basil leaves, coarsely chopped
  • 3 Tbsp capers, drained
  • 1 tsp garlic, finely minced
  • ½ tsp Dijon mustard
  • 3 Tbsp Champagne vinegar
  • ½ cup Vera Jane's Extra-Virgin Olive Oil
  • ½ tsp Kosher salt
  • ¼ tsp freshly ground pepper

INSTRUCTIONS

1
Heat 3 Tbsp oil in a large sauté pan. Add the bread and salt. Cook over medium-low heat, tossing frequently, for 10 minutes, or until browned, adding more oil as needed.
2
For the vinaigrette, whisk together the garlic, mustard, vinegar, 1/2 cup olive oil, salt, and pepper.
3
In a large bowl, mix tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.
4
Add bread cubes and toss with vinaigrette. Season liberally with salt and pepper.
5
Serve or allow it to sit for 30 minutes for the flavors to blend.

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