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Garden Panzanella
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Description
This is a twist on the classic Italian salad, using garden vegetables. The salads like this I ate in Italy used stale bread crumbs that were soaked in water. This recipe uses homemade croutons that soak in vinaigrette. Great to make before your guests arrive!
Ingredients
- 1 loaf Baguette, Cubed Into Large Croutons
- ¼ cups Olive Oil For Croutons
- 1 whole Small Red Onion, Thinly Sliced Into Rounds
- ½ whole Yellow Or Orange Bell Pepper, Cut Into Bite Sized Pieces
- ½ whole Red Bell Pepper, Cut Into Bite Sized Pieces
- 2 pints Cherry Tomatoes, Cut In Half
- 1 whole Cucumber, Peeled And Cubed Into Bite Sized Pieces
- 2 bunches Basil Leaves, Julienned
- 1 clove Garlic, Large And Minced
- ¼ cups Red Wine Vinegar
- 1 teaspoon Dijon Mustard
- ½ cups Olive Oil For Vinaigrette
Preparation
Mix bread cubes and olive oil (for croutons) in bowl. Season lightly. In a hot skillet, add the bread and toss until bread is nicely browned. Remove from heat.
In a bowl, add onions, bell peppers, tomatoes, cucumber, basil leaves and warm bread croutons.
Make the vinaigrette. Mix together garlic, vinegar, and mustard. Drizzle in the olive oil (for vinaigrette).
Pour vinaigrette over the bread and vegetables to liking. Season with salt and freshly ground pepper Best if allowed to sit for at least one hour, covered in the fridge.
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