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Summer Panzanella Salad
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Description
So simple and elegant, I can’t think of a better salad to make with your summer vegetable surplus.
Ingredients
- FOR THE SALAD:
- 1 loaf Day Old Boule Or Any Crusty Type Bread, Cut Into ½ Inch Cubes (1 Loaf Should Yield About 6 Cups)
- 4 whole Tomatoes, Seeded And Diced Into 1/2 Inch Pieces
- 2 whole English Cucumbers, Peeled, Seeded And Diced 1/2 Inch Pieces
- 1 whole Bell Pepper, Core Removed And Thinly Sliced
- ½ whole Red Onion, Thinly Sliced And Rinsed In Cold Water And Drained
- ½ cups Chiffonade Fresh Basil Leaves
- FOR THE CAPER VINAIGRETTE:
- 1 Tablespoon Capers, Minced
- 1 teaspoon Salt
- 1 whole Lemon, Zest And Juice
- 1 Tablespoon White Wine Vinegar
- 1 clove Garlic, Minced
- 1 pinch Black Pepper
- ½ cups Extra Virgin Olive Oil
Preparation
Makes about 3.5 quarts of salad which is perfect for a crowd!
In a large bowl add bread cubes, tomatoes, cucumbers, bell pepper, red onion and basil, set aside.
In a medium bowl add capers, salt, lemon zest and juice, white wine vinegar, garlic and black pepper. Mix with a whisk until combined. Slowly drizzle in extra virgin olive oil while whisking the base to emulsify.
Pour vinaigrette over the bread mixture and carefully toss until all mixed together. Check for seasoning and adjust as needed.
Let it sit at room temperature for at least an hour before serving to let flavors marry.
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