Panzanella

This is the salad Vicki Rullman took to the RS Picnic. YUMMY!

Panzanella

3 T. good olive oil
1 sm. French bread or ciabatta, cut into 1” cubes (8 cups)
1 t. kosher salt
2 lg. ripe tomatoes, cut into 1”cubes
1 English cucumber, unpeeled, cut into 1/2” slices, then quartered
1 red pepper, seeded and cut into 1” cubes
1 yellow pepper, seeded and cut into 1” cubes
1/2 med. red onion, cut in half and thinly sliced
20 large basil leaves, coarsely chopped
3 T. capers, drained and chopped

For the vinaigrette:
2 cloves garlic, finely minced
1 t. Dijon mustard
3 T. Champagne vinegar or white wine vinegar
1/3 c. good olive oil
1/2 t. kosher salt
1/4 t. freshly ground black pepper

Place bread cubes on large baking sheet, drizzle olive oil and salt over and toss to
coat. Bake in a 350 degree oven for 15 – 20 min. occasionally stirring and turning
bread cubes until a light golden brown. Remove from oven to cool while assembling
the rest of the salad.

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. Serve
immediately or allow the salad to sit for about half an hour for the flavors to blend.

Great summer salad when the tomatoes and basil are fresh!!

Submitted by Vicki Rullman