Panzanella Salad

Name: Panzanella Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 Servings
Ingredients: tbsp olive oil: 3; small bread cut into 1-inch cubes: 1; tsp kosher salt: 1; large tomatoes cut into 1-inch cubes: 2; cucumber, unpeeled, seeded and sliced (1-inch thick): 1; red bell pepper, seeded and cut into 1-inch cubes: 1; yellow bell pepper, seeded and cut into 1-inch: 1; large basil leaves, roughly chopped: 20; tsp garlic, finely minced: 1; tsp Dijon mustard: 1/2; tbsp Champagne vinegar: 3; cup olive oil: 1/2; tsp kosher salt: 1/2; tsp black pepper – freshly ground: 1/4

Features:

Cuisine:

Italy

25 mins
Serves 12
Easy

Ingredients

3 tbsp olive oil
1 small bread cut into 1-inch cubes
1 tsp kosher salt
2 large tomatoes cut into 1-inch cubes
1 cucumber, unpeeled, seeded and sliced (1-inch thick)
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch
20 large basil leaves, roughly chopped
For Vinaigrette :
1 tsp garlic, finely minced
1/2 tsp Dijon mustard
3 tbsp Champagne vinegar
1/2 cup olive oil
1/2 tsp kosher salt
1/4 tsp black pepper – freshly ground

How to Make Panzanella Salad

In a large pan, heat the oil and add the bread and salt. Let it cook on low to medium heat for ten minutes while stirring continuously until the bread turns brown.
To make the vinaigrette, whisk all the ingredients together.
In a large mixing bowl, combine tomatoes, cucumber, red and yellow peppers, onion, basil, and capers.
Add the bread cubes and mix with the vinaigrette.
Season with salt and pepper.
Let the salad rest for thirty minutes to let the flavors blend in.

Trivia

The Panzanella salad is reported to be traced back to the 16^th century as its description can be found in the literary work of artist and poet of that time, Bronzino.

The name Panzanella is deemed to be a fusion of the Italian words “pane” and “Zanella,” meaning bread and deep plate for serving, respectively.