Name: Panzanella Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4-6
Ingredients: 8 ounces crusty day-old Italian bread, cut into 1-inch cubes; 3 tablespoons extra virgin olive oil, plus more for drizzling; 1 teaspoon kosher salt, divided; 2 pounds ripe tomatoes, cut into 1-inch chunks; 1 English cucumber, sliced into half moons; 1 small red onion, thinly sliced; 1 yellow bell pepper, seeded and cut into 1-inch pieces; 1/2 cup fresh basil leaves, torn; 1/4 cup capers, drained; 3 tablespoons red wine vinegar; 1/2 teaspoon freshly ground black pepper; 1 clove garlic, minced

Instructions

Toast the bread

Preheat the oven to 350°F (175°C). Toss bread cubes with 1 tablespoon olive oil and 1/4 teaspoon salt on a baking sheet. Bake until crisp and golden, about 10 minutes. Allow to cool completely.
Prepare the vegetables

In a large bowl, combine the tomatoes, cucumber, red onion, and yellow bell pepper. Add the capers and torn basil leaves, reserving some basil for garnish.
Make the dressing

In a small bowl, whisk together the remaining 2 tablespoons olive oil, red wine vinegar, minced garlic, remaining 3/4 teaspoon salt, and black pepper until well combined.
Combine the salad

Add the toasted bread cubes to the vegetable mixture. Pour the dressing over the salad and toss gently to combine. Let the salad sit for at least 15 minutes to allow the bread to absorb the juices and flavors.
Serve

Before serving, gently toss the salad once more. Drizzle with additional olive oil if desired, and garnish with the reserved basil leaves. Serve at room temperature for the best flavor.

Panzanella Salad

Ingredients

Instructions

Nutritional Information