Panzanella Salad
User Reviews
3.8
24 reviews
Good
Panzanella Salad
Report
Adapted from Ina Garten's Panzanella Salad.
Share:
Ingredients
For the vinaigrette:
- 1 garlic clove, finely grated
- 3 tablespoons red wine vinegar
- 3/4 teaspoon oregano dried
- 1/2 teaspoon sugar
- 1/4 teaspoon red chile flakes crushed
- kosher salt
- black pepper freshly ground
- 1/3 cup extra virgin olive oil
For the salad:
- 9 ounces French bread 6 cups, cubed
- 9 ounces Rustic bread 6 cups, cubed
- 3 tablespoons olive oil good
- 1 tablespoon lemon finely grated zest
- 1 teaspoon kosher salt
- black pepper freshly ground
- 2 tomatoes large, ripe, cut into 1-inch pieces
- 1 cucumber hothouse, unpeeled, seeded, sliced 1/2-inch thick
- 2 red bell pepper roasted, cut into 1-inch pieces
- 1/4 red onion thinly sliced
- 20 basil large leaves, about 1/2 ounce, thinly sliced
- 2 tablespoons capers drained
Instructions
- To make the vinaigrette, place garlic, vinegar, oregano, sugar and chile flakes in a medium bowl along with a couple pinches of salt and a few turns of black pepper. Let sit for 5 minutes. Slow stream in olive oil while whisking to create an emulsified dressing. Season to taste with additional salt and pepper.
- Preheat an oven to 400°F. Place bread on a rimmed baking sheet, then toss with olive oil, lemon zest salt and a few turns of pepper. Bake, tossing occasionally, until crispy and golden on the outside but still chewy in the center (about 8 to10 minutes). Let cool.
- In a large bowl, mix the tomatoes, cucumber, roasted red peppers, onion, basil, and capers. Add the toasted bread and vinaigrette, tossing to combine. Season to taste with more salt and pepper. Enjoy immediately or let sit for 30 minutes before serving.
Genuine Reviews
User Reviews
Overall Rating
3.8
24 reviews
Good
Other Recipes
You'll Also Love
