courtesy of Kitchentreaty.com
Olive-oil-toasted bread hunks, rustic chops of green and red peppers, tomatoes, and more - plus basil plucked fresh from the garden. Perfect panzanella indeed.
Ingredients3-4 cups bread cubes (from a one, two, or even three day old loaf of rustic, crusty bread. This is the perfect use for half that leftover baguette, I think.)
5-6 tablespoons olive oil
1 teaspoon kosher salt
1/2 medium green bell pepper (cut into bite-size chunks)
1/2 medium red bell pepper (cut into bite-size chunks)
2 medium tomatoes (cut into wedges)
1/2 medium cucumber (peeled and cut bite-size chunks)
1/2 medium sweet onion (red works too, if you like, sliced)
15 leaves fresh basil (chiffonaded)
15 or so green olives (cut in half if they’re big)
Vinaigrette dressing1/4 cup olive oil
1 1/2 tablespoons white balsamic vinegar (I’m sure regular ol’ balsamic would be equally tasty)
1/4 teaspoon Dijon mustard
1/2 teaspoon finely minced garlic
1/4 teaspoon kosher salt
Fresh ground black pepper to taste
Method- Heat 3 tablespoons of the olive oil in a large saute pan. Medium heat.
- Keeping the heat on medium, add the bread cubes and the salt, and toss.
- Stir frequently, for about 10 minutes, until the cubes are nice and toasty and brown. Add more olive oil as you go – 1 tablespoon at a time – when the pan starts looking too dry. I usually end up using about 6 tablespoons of olive oil.
- Remove bread cubes from heat.
- Add the veggies, basil, and olives to the bowl.
- Make the viniagrette: In a small bowl, whisk together all the ingredients.
- Add the bread to all of those good-looking veggies, pour in the vinaigrette, and toss well.
- Top with a sprinkling of more kosher salt and fresh ground black pepper, to taste. Serve.