Panzanella Salad
Ingredients
- ¾ cup extra-virgin olive oil, divided
- 6 cups rustic Italian bread, cut into 1-in (2.5-cm) cubes (about ¾ lb/340 g)
- 1 teaspoon salt, divided
- 1½ lb tomatoes, cut into 1-in (2.5-cm) cubes (about 2 large)
- 2 red, yellow, or orange bell peppers, cut into 1-in (2.5-cm) cubes
- 1 small English or hothouse cucumber, seeded and thinly sliced
- 3 tablespoons capers, drained
- 3 tablespoons white wine vinegar
- 1 large clove garlic, minced
- 3 tablespoons minced shallots, from 1 large shallot
- ¼ teaspoon freshly ground black pepper
- ⅓ cup fresh chopped basil
Instructions
- Heat ¼ cup (60 ml) of the oil in a large skillet over medium heat. Add the bread and ½ teaspoon salt; toss well. Cook, stirring frequently, until the bread is crispy and golden brown, about 10 minutes. Set aside to cool.
- In a large bowl, combine the tomatoes, peppers, cucumber, capers, wine vinegar, garlic, shallots, pepper, the remaining ½ teaspoon salt, and the remaining ½ cup oil (120 ml). Toss well.
- Right before serving, add two-thirds of the toasted bread and basil to the salad. Toss to combine, then taste and adjust seasoning, if necessary (I usually add about ¼ tsp more salt). Transfer to a serving bowl and sprinkle the remaining toasted bread cubes over top. Serve immediately so the bread doesn't get soggy.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.