Barefoot Contessa's Panzanella Salad
From her book "Parties"
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INGREDIENTS
Nutrition- 3tablespoons olive oil
- 1small French bread, cut into 1-inch cubes (6 cups)
- 1teaspoon kosher salt
- 2
- 1
- 1
- 1
- 1⁄2
- 20
- 3
Vinaigrette
- 1
- 1⁄2teaspoon Dijon mustard
- 3tablespoons champagne vinegar
- 1⁄2cup olive oil
- 1⁄2teaspoon kosher salt
- 1⁄4teaspoon fresh ground black pepper
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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.
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