Summer Panzanella

I really don't know why it took me so long to try this recipe. I had bookmarked it last summer, but it fell through the cracks. Since the tomatoes are starting to get ripe now, I figured it would be a perfect time to finally make this dish. After all, fresh veggies and carbs are two of my favorite things :)

It was very easy and filling, and the flavors were just incredible! The vegetables and the bread really soak the flavor up. It is a great side for a picnic, or as a light week-day meal. Just make sure to keep the croutons separate from the salad until you serve it. Otherwise, they'll get soggy!

Summer Panzanella
(serves 4 as a main course, 6-8 as a side)

For the dressing:
3 Tablespoons of capers
4 Tablespoons of olive oil
3 Tablespoons of apple cider vinegar
3 garlic cloves, minced
1 teaspoon of Dijon mustard
1/2 teaspoon of Kosher salt
1/4 teaspoon of black pepper

For the salad:
3 bell peppers of different colors, sliced
1 medium red onion, sliced

2 large ripe tomatoes, cut into 1" chunks
1 large cucumber, peeled and sliced
20 leaves of basil, sliced

1 Tablespoon of olive oil
10 medium slices of Italian bread

Directions: Combine 1 Tablespoon of the olive oil for the dressing with the capers in a food processor. Pulse until they are a paste-like texture, and scoop into a bowl or dressing bottle. Add the other 3 Tablespoons of olive oil and the rest of the ingredients for the dressing and set aside. 

Place the chopped tomatoes and cucumber in a large bowl. Heat a little olive oil in a large saucepan, and add the pepper and onion slices. Sauté until they start to get a little soft, and then add them to the bowl with the cucumbers and tomatoes. Top with the torn basil. Pour the dressing on the salad, and allow it to marinate for at least 30 minutes. (Don't refrigerate, keep it at room temperature)

Preheat oven to 300. Grease a baking ban with the olive oil, and place slices of Italian bread on the pan. Bake for 7 minutes, remove, flip slices over, and bake for another 5 minutes. Slice bread into croutons. Set aside.

When ready to serve salad, combine with croutons in individual servings. (If you mix all the croutons with the salad and then happen to have left overs, the croutons will get soggy.) Enjoy!


Adapted from Ina Garten for foodnetwork.com, original recipe here.