Ingredients
For the vinaigrette
- 3 tablespoon good olive oil
- 1 tablespoon french bread or boule
- 1 teaspoon kosher salt
- 2 teaspoon tomatoes
- 1 teaspoon hothouse cucumber
- 1 teaspoon red bell pepper
- 1 teaspoon yellow bell pepper
- 1/2 teaspoon red onion
- 20 teaspoon basil leaves
- 3 tablespoon capers
- 1 teaspoon garlic
- 1/2 teaspoon dijon mustard
- 3 tablespoon champagne vinegar
- 1/2 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Preparation
Baking Directions:
For the vinaigrette, whisk all ingredients together.
For panzanella, heat oil in a sauté pan.
Add the bread and salt; cook over low to medium heat, tossing frequently for 10 minutes, or until nicely browned.
Add more oil as needed.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil and capers.
Add the bread cubes and toss with vinaigrette.
Season liberally with salt and pepper.
Serve or allow salad to sit for about half an hour for the flavors to blend.
