Panzanella
based
on recipe by Barefoot Contessa
Serves: 12 servings
Ingredients
3
tablespoons EVOO
6 cups day-old French bread cut into 1-inch
cubes
1
teaspoon sea or “Real” salt
2
large, ripe tomatoes, cut into bite-sized cubes
1
cucumber, coarsely chopped
1
red bell pepper, seeded and cut into bite-sized cubes
1
yellow bell pepper, seeded and cut into bite-sized cubes
1/2
red onion very thinly sliced
20
large basil leaves, coarsely chopped
3
tablespoons capers, drained
For the vinaigrette:
1
teaspoon finely minced garlic, fresh or granulated
1/2
teaspoon Dijon mustard
3
tablespoons rice or raw apple cider vinegar
1/2
cup EVOO
1/2
teaspoon sea or “Real” salt
1/4
teaspoon freshly ground black pepper
Directions:
Gently
heat the oil in a large heavy pan. Add the bread and toss with salt;
Toast over low to medium heat, tossing frequently, for 10 minutes.
For the vinaigrette, whisk all
the ingredients together. Set aside.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.
T.W.E.A.K.s
Double or
triple vinaigrette recipe, combining in a small canning jar. Shake to
mix. Now you have chemical free
dressing for the rest of the week!
Make it a
complete meal
Add feta or
goat cheese
Or leave seeds
of pepper and tomatos in and add freshly toasted pine nuts for a complete
protein.
