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.
Yield: 4
Ingredients
3-4cupsbread cubesfrom 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.
5-6tablespoonsolive oil
1teaspoonkosher salt
1/2medium green bell peppercut into bite-size chunks
1/2medium red bell peppercut into bite-size chunks
2medium tomatoescut into wedges
1/2medium cucumberpeeled and cut bite-size chunks
1/2medium sweet onionred works too, if you like, sliced
15leavesfresh basilchiffonaded
15or so green olivescut in half if they're big
Vinaigrette dressing:
1/4cupolive oil
1 1/2tablespoonswhite balsamic vinegarI'm sure regular ol' balsamic would be equally tasty
1/4teaspoonDijon mustard
1/2teaspoonfinely minced garlic
1/4teaspoonkosher salt
Fresh ground black pepper to taste
Instructions
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.
Notes
Adapted from Ina GartenOriginally published July 16, 2010