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Panzanella

Ingredients:

  • 3 T The Olive Grove’s Tuscan Herb Evoo
  • 1 French bread loaf, cut into 1-inch cubes (6 cups)
  • 1 t The Olive Grove’s Seasonello Sea Salt
  • 2 Large, ripe tomatoes, cut into 1-inch cubes
  • 1 Cucumber, quartered 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
  • 1/2 Red onion, cut in half and thinly sliced
  • 20 Basil leaves, coarsely chopped
  • 3 T Capers, drained

 

For the vinaigrette:

  • 1 t  Garlic, finely minced
  • 1/2 t  Dijon mustard
  • 3 T  The Olive Grove’s Champagne Vinegar
  • 1/2 C  The Olive Grove’s Tuscan Herb Olive Oil
  • 1/2 t  The Olive Grove’s Seasonello Sea Salt
  • 1/4 t  Black pepper

 

Directions:

Heat 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, whisk all ingredients together.  In a large bowl, mix the tomatoes, cucumber, peppers, red onion, basil and capers.  Add the bread cubes and toss with the vinaigrette.  Season liberally with salt and pepper.  Serve, or allow the salad to sit for a half hour for the flavors to blend.  Makes 12 servings.