Panzanella is an Italian salad that originated in Tuscany. Panzanella is the perfect side dish to almost any meal but is especially great in the summer when tomatoes are in season. The fresh basil, capers and toasted bread in this Panzanella recipe provide the salad with a fresh flavor and crunchy texture that will keep you coming back for more.
1small loaf of French or Italian breadcut into 1 inch cubes
1tspsalt
2large ripe tomatoescut into 1 inch cubes
1large cucumberpeeled and cut into 1 inch cubes
1red and 1 yellow bell peppercut into fine pieces
½red onionthinly sliced
20basil leavescoarsely chopped
3tbspcapers
Dressing
2clovesgarlicfinely minced
1tspDijon mustard
3tspapple cider vinegar
1/2cupolive oil
1/2tspsalt
1/4tsppepper
Instructions
Drizzle olive oil in a pan and add the bread and salt. Cook the bread over low to medium heat, tossing frequently for about 10 minutes or until evenly browned. Remove bread from the pan and set aside.
In a large bowl, combine the chopped tomatoes, cucumber, red and yellow bell peppers, red onion, basil, and capers. Season with salt and pepper and set aside.
For the dressing, whisk together the olive oil, Dijon mustard, vinegar, salt, pepper, and garlic.
Add the toasted bread to the salad bowl and drizzle the dressing onto the salad and mix well with a pair of tongs