Panzanella Salad is Ideal All Year Round

Salad
Photo by Lavi Perchik on Unsplash

Just because it’s cooler outside, doesn’t mean that salads are off the menu. After all, don’t they say that summer bodies are made in winter? This Italian salad is also an excellent way to use up bread that is past its freshest.

Ingredients:

  • 2 large, ripe tomatoes
  • 1 cucumber
  • 1 red bell pepper
  • 1 yellow bell pepper
  • ½ red onion
  • 20 large basil leaves, coarsely chopped
  • 3 tablespoons capers, drained
  • 1 small French bread 
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic, finely minced 
  • ½ teaspoon Dijon mustard
  • 3 tablespoons white wine vinegar
  • ½ cup olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Instructions:

  1. Heat the oil in a large sauté pan and add the bread and salt. Cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. 
  2. Chop the tomatoes, cucumber, bell peppers, and onions into cubes and place in a bowl, along with the capers, basil, and toasted bread.
  3. Whisk together the garlic, mustard, vinegar, oil, salt, and pepper, and pour over the salad.