Barefoot Bloggers: Panzanella

Mmmm, another delicious Barefoot Bloggers dish! This Panzanella is one of my favorites so far, second only to the equally delicious Parmesan Chicken. Pat took some for lunch today, and if I may quote his email: "The salad is good stuff!!!"


One of the best things about this group is that it's "forcing" me to make something I wouldn't have on my own. I'd never make this - but I am so glad I did. Light and summery and delicious... what a perfect summertime salad!

Thanks, Melissa, for choosing this one!



Ingredients:

• 3 tablespoons good olive oil
• 1 small French bread or boule, cut into 1-inch cubes (6 cups)
• 1 teaspoon kosher salt
• 2 large, ripe tomatoes, cut into 1-inch cubes
• 1 cucumber, unpeeled, roughly diced
• 1 zucchini, unpeeled, roughly diced
• 1/2 red onion, roughly diced
• 20 large basil leaves, coarsely chopped
• 3 tablespoons capers, drained

For the vinaigrette:

• 1 teaspoon finely minced garlic
• 1/2 teaspoon Dijon mustard
• 3 tablespoons white wine vinegar
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

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.