This is one of my all time favorite salads! Ever, Ever, Ever!
The first time I made this, I was newly married and living in the most amazing apartment complex. Picture a large circle, all lined with stores, with a large movie theater at one end, gardens and fountains in the middle, and apartments all lined on top of the stores. AWESOME!
I worked just around the corner, so I would wake up every morning, walk downstairs, and smell the scents of Bath and Body Works. Starbucks was across the “garden,” and unfortunately a Banana Republic was just a few stores away (only window shopping for us newlyweds).
We never even needed a car for entertainment. Weekend nights consisted of simply walking out our front door – laying out a blanket – and playing rummy, listening to live music in the center square, catching a movie (when we could afford it), grabbing a pizza from Brixx or a milkshake from Coldstone (we were quite the decadent eaters back then). Such fun times!
OK, OK, enough nostalgia, back to the salad……
Panzanella is also called “The Bread Salad” and is a super fun, delicious, and unique salad which would be perfect for a summer lunch with friends, or just a yummy, quick, nutrient packed meal anytime of the day.
Recipe adapted from Barefoot Contessa Parties
Ingredients
3 tablespoons cold pressed olive oil
1 small French bread, cut into 1-inch cubes (6 cups)
1 teaspoon unrefined sea salt salt
2 large, ripe tomatoes, cut into 1-inch cubes (organic)
1 cucumber, sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes (organic)
1 yellow bell pepper, seeded and cut into 1-inch cubes (organic)
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Raw Apple Cider Vinegar
1/2 cup cold pressed olive oil
1/2 teaspoon unrefined sea salt
1/4 teaspoon freshly ground black pepper
Directions
Heat the oil in a large saute 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.
For the vinaigrette, add all ingredients in a mason jar and shake to blend.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper and serve.
The first time I made this, I was newly married and living in the most amazing apartment complex. Picture a large circle, all lined with stores, with a large movie theater at one end, gardens and fountains in the middle, and apartments all lined on top of the stores. AWESOME!
I worked just around the corner, so I would wake up every morning, walk downstairs, and smell the scents of Bath and Body Works. Starbucks was across the “garden,” and unfortunately a Banana Republic was just a few stores away (only window shopping for us newlyweds).
We never even needed a car for entertainment. Weekend nights consisted of simply walking out our front door – laying out a blanket – and playing rummy, listening to live music in the center square, catching a movie (when we could afford it), grabbing a pizza from Brixx or a milkshake from Coldstone (we were quite the decadent eaters back then). Such fun times!
OK, OK, enough nostalgia, back to the salad……
Panzanella is also called “The Bread Salad” and is a super fun, delicious, and unique salad which would be perfect for a summer lunch with friends, or just a yummy, quick, nutrient packed meal anytime of the day.
Recipe adapted from Barefoot Contessa Parties
Ingredients
3 tablespoons cold pressed olive oil
1 small French bread, cut into 1-inch cubes (6 cups)
1 teaspoon unrefined sea salt salt
2 large, ripe tomatoes, cut into 1-inch cubes (organic)
1 cucumber, sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes (organic)
1 yellow bell pepper, seeded and cut into 1-inch cubes (organic)
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Raw Apple Cider Vinegar
1/2 cup cold pressed olive oil
1/2 teaspoon unrefined sea salt
1/4 teaspoon freshly ground black pepper
Directions
Heat the oil in a large saute 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.
For the vinaigrette, add all ingredients in a mason jar and shake to blend.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper and serve.
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