Barefoot Contessa's Panzanella Salad
"From her book "Parties""
photo by Ingy1171
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 3 tablespoons olive oil
- 1 small French bread, cut into 1-inch cubes (6 cups)
- 1 teaspoon kosher salt
- 2 large firm ripe tomatoes, cut into 1-inch cubes
- 1 English cucumber, unpeeled, seeded, and sliced 1/2-inch thick
- 1 red bell pepper, seeded and cut into 1-inch cubes
- 1 yellow bell pepper, seeded and cut into 1-inch cubes
- 1⁄2 red onion, cut in 1/2 and thinly sliced
- 20 large basil leaves, coarsely chopped
- 3 tablespoons capers, drained
-
Vinaigrette
- 1 teaspoon garlic, finely minced
- 1⁄2 teaspoon Dijon mustard
- 3 tablespoons champagne vinegar
- 1⁄2 cup olive oil
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
directions
- Heat the oil in a large saute 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 all the ingredients together.
- 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.
Questions & Replies
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Reviews
-
This is a great party salad. I served this as part of a summer "Spaghetti BBQ" party for 13 people. It is certainly a party friendly recipe as components of the salad can be prepared in advance and then just tossed together 30 minutes before serving. I will make this again. My tip would be to used the best quality olive oil that you can find. Thanks for posting. -
Love this salad. I also add small mozzarella balls. When I don't have hot house tomatoes I use grape tomatoes sliced in half. Green and/or calamatta olives are also good mixed in. If bread is too soft I dry it out first in the oven for 10 minutes at 375 before saut?ing . Forgoing the onions doesn't seem to hinder the taste and tends to lessens the burp factor. -
This was a really great addition to our rib dinner tonight. I used balsamic vinegar in the dressing and left out the bell peppers because we didn't have any. Everyone really enjoyed it. Thanks for the recipe! -
One of our favorite salads when our tomatoes are at their peak of ripeness. Thank you! -
Love this classic salad. I did tweak it a bit.
see 11 more reviews
Tweaks
-
I used a good balsamic vinegar instead of the vinegar suggested, omitted the peppers, and added a chiffonade of fresh basil. The balsamic gives the vinegarette a sweetness; when it's soaked into the bread, mmm, mmmm, good!
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Prepped everything for this salad the night before, mixed it all together and it was fantastic. The dressing was really something special. I used rosemary white wine vinegar instead of champagne and it worked perfectly. Thanks for posting!
RECIPE SUBMITTED BY
abloom69
United States
I live about 20 minutes away from Vancouver, British Coumbia in the Historic Little Fishing City of Ladner, BC, this photo is just a view from one of the many little Islands that surround Vancouver Island and Vancouver.
I am close to many Berry and Fruit Farms, Organic Farms and plentiful Seafood. I am currently a part-time Private Chef for a client in Vancouver , she keeps my job very interesting snd challenging. I am always looking for recipes to prepare for her. Most of the recipes I post have been successful with clients or family over the years however I am pretty lazy about entering them in my cookbook, but I am getting better. Also after being online for years I am utilizing Recipezaar as a means to organize all my online saved recipes and recipes yet to try. My other work days are working with my Dad in the Family Business which is in Transportation .
It says passions, well, I guess I have a passion for the search, the pouring over of recipes in cookbooks and the internet, most of the time I don't end up making any of them but I just love to look.
