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Gooseberry Patch Photo by: Gooseberry Patch

Panzanella Salad

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. 

Gooseberry Patch JULY 2012

  • Yield: Makes 12 servings


  • 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


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.


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Panzanella Salad Recipe