Panzanella salad

Adapted from Food Network (accessed, 6/7/2025)

Makes ~ 12 servings

Salad Ingredients:

• 3 tablespoons quality olive oil
• 1 French bread cut into 1-inch cubes (~6 cups)
• ¼ teaspoon kosher salt
• 2 large, ripe tomatoes, cut into 1-inch cubes
• 1 hothouse cucumber, unpeeled, and sliced 1/2-inch thick
• 1 red bell pepper, seeded and cut into 1-inch cubes
• 1 yellow bell pepper, seeded and cut into 1-inch cubes
• ½ red onion, thinly sliced
• 20 large basil leaves, coarsely chopped
• 3 tablespoons capers, drained

Vinaigrette ingredients:

• 1 teaspoon finely minced garlic
• ½ teaspoon Dijon mustard
• 3 tablespoons Champagne vinegar
• ½ cup quality olive oil
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Directions:

1. Heat the oil in a large 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. Alternatively, use a baking sheet and bake lightly seasoned (oil and salted) bread in oven at 450^◦ for about 10 min, stirring every 5 min.
2. For the vinaigrette, whisk all the ingredients together.
3. 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.
4. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Nutrition Information per serving:

Calories 180Kcal

Carbohydrates 14g

Protein 3g

Fat 13g

Sodium 206mg

Fiber 3g