Shelly's Recipe

PANZANELLA

Category: Salad

3 T. olive oil
1 small French bread, cut into 1-inch cubes
1 t. kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 English cucumber, seeded and sliced 1/2 inch thick
1 each red and yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in half and thinly sliced
20 large basil leaves, coarsely chopped
3 T. capers, drained

1 t. finely minced garlic
1/2 t. Dijon mustard
3 T. champagne vinegar (which I could not find, so I used Sherry vinegar instead)
1/2 c. good quality olive oil
1/2 t. kosher salt
1/4 t. freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil if needed.

For the vinaigrette, whisk the ingredients together. I used my stick blender to get it perfectly emulsified!

In a large bowl, mix the tomatoes, cucumber, red and yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend. Serves: 12