Panzanella Salad | Dorothy Lane Market
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    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

    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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