Prep 25 mins
Cook 0 mins
While this is quick to put together, it does require about 1-1/2 hours to marinate (which is not included in the prep time). It goes great with soup (like Pasta e Fagioli).
- 6 slice Italian bread (1-inch thick)
- 1 cucumber, pared, thinly sliced
- 2 bell peppers, combination yellow and red, seeded, cut into thin slices
- 28.39 ml snipped fresh chives
- 1 medium red onion, thinly slivered (about 1 cup)
- 12 oil-cured black olives
- 59.14-78.07 ml olive oil
- 29.58 ml balsamic vinegar
- 29.58 ml red wine vinegar
- 3 ripe large plum tomatoes, cut into large dice
- 44.37 ml capers, drained
- 1 garlic clove, minced
- 4.92 ml salt
- 2.46 ml fresh ground pepper
- 29.58 ml chopped fresh basil
- olive oil, and
- red wine vinegar (for serving)
- Heat broiler. Arrange bread on baking sheet lined with aluminum foil. Toast 4-6 inches from heat, turning once, until light golden. Tear into large pieces and drop into mixing bowl. Place half the bread in large salad bowl. Scatter half the cucumbers, peppers, and chives, then half the onions and olives over bread.
- Combine 1/4 cup oil, both vinegars, tomaotes, capers, garlic, salt, and pepper and spoon half over salad. Repeat layers with remaining ingredients. Stir once or twice but do not combine thoroughly. If bread seems dry, add oil. Refrigerate covered 1 hour to allow flavors to blend.
- About 20 minutes before serving, let panzanella warm to room temperature. Taste and adjust seasonings. Garnish salad with basil and serve with cruets of oil and vinegar.
I halved the recipe and couldn't wait for it to marinate long. I used green onions in place of chives, kalamata olives. I loved the taste of the balsamic vinegar and the capers were great in this too! Thanks Jackie!