2.20.2013

recipie: ina's panzanella

photo courtesy of Bon Appetite


I made this a few weeks ago and oh, my goodness it was good! 

I'm headed to the grocery store today and am planning to pick up the ingredients so I can make it again this week. I made it with roasted chicken, but it would also be fabulous for a light lunch, picnic, or as a side for dinner. The longer you let it sit, the better. The bread soaks up all the olive oil and mustard goodness and it's gets yummier and yummier.



Ina's Panzanella

Ingredients:


3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)


1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 
1/2-inch thick1 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 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained

For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions:
Heat the 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 the ingredients together. 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. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.


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