Panzanella Salad | Dorothy Lane Market

Panzanella Salad

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


  • 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


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.
For the vinaigrette, whisk together the garlic, mustard, vinegar, 1/2 cup olive oil, salt, and pepper.
In a large bowl, mix tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.
Add bread cubes and toss with vinaigrette. Season liberally with salt and pepper.
Serve or allow it to sit for 30 minutes for the flavors to blend.


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