Panzanella Salad is an Italian bread salad made with crusty Italian bread and fresh summer tomatoes tossed in oil and vinegar.
3 Tbsp Vera Jane’s Extra-Virgin Olive Oil
1 loaf DLM French Boule, cut into 1-inch cubes (6 cups)
1 tsp Kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 cucumber, unpeeled, seeded, & cut into 1/2-inch thick slices
1 red bell pepper, seeded& cut into 1-inch cubes
1 yellow bell pepper, seeded & cut into 1-inch cubes
1/2 red onion, thinly sliced
20 large basil leaves, coarsely chopped
3 Tbsp capers, drained
1 tsp garlic, finely minced
1/2 tsp DLM Classic Dijon Mustard
3 Tbsp Champagne vinegar
1/2 cup Vera Jane’s Extra-Virgin Olive Oil
1/2 tsp Kosher salt
1/4 tsp freshly ground pepper
Heat the 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 ingredients together. 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.
SERVINGS: Serves: 10-12