Panzanella Salad

Panzanella Salad Recipe
Gooseberry Patch
This atypical salad is a gem of a recipe. The red and yellow peppers substitute nicely for lettuce and the vinaigrette drizzled over top adds the finishing touch to a truly flavorful medley. 

Yield:

Makes 12 servings

Recipe from

Gooseberry Patch

Ingredients

1/2 cup olive oil, divided
1 loaf French bread, cut into 1-inch cubes
1 teaspoon salt
2 to 3 ripe tomatoes, cut into 1-inch cubes
1 red pepper, cut into 1-inch cubes
1 yellow pepper, cut into 1-inch cubes
1 cucumber, sliced 1/2-inch thick
1/2 red onion, halved and thinly sliced
1 bunch fresh basil, coarsely chopped
3 tablespoons capers
Optional: salt and pepper to taste.
Vinaigrette:
1 teaspoon garlic, minced
1/2 teaspoon Dijon mustard
3 tablespoons champagne vinegar
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

Heat 2 tablespoons oil over low to medium heat in a large skillet. Add bread and salt to skillet; saute until deep golden, about 10 minutes, tossing frequently and adding remaining oil as needed. Drain on paper towels. Mix remaining ingredients except salt and pepper in a large salad bowl; add bread. Whisk together all Vinaigrette ingredients. Drizzle Salad with Vinaigrette and toss; add salt and pepper to taste, if desired. Let stand for 30 minutes before serving.

Kelly Anderson, Erie, PA,

Farmers' Market Favorites,

Gooseberry Patch

July 2012
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