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Barefoot Contessa Panzanella Salad

Course Salad
Cuisine Italian
Servings 12

Ingredients

for the salad

  • 3 T extra virgin olive oil
  • 1 small french bread or boule cut into 1 inch cubes to equal 6 cups
  • 1 t kosher salt
  • 2 large ripe tomatoes cut into 1 inch cubes
  • 1 large hothouse cucumber cut into 1 inch cubes
  • 1 yellow bell pepper seeded and cut into 1 inch cubes
  • 1/2 red onion cut in half and thinly sliced
  • 20 large basil leaves coarsley chopped
  • 3 T capers

For the dressing

  • 1 t finely minced garlic
  • 1/2 t dijon mustard
  • 3 t champagne vinegar
  • 1/2 c good olive oil
  • 1/2 t salt
  • 1/4 t pepper

Instructions

  • Heat the oil in a large sauté 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 together the ingredients.
    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.