Panzanella

If you can't already tell (by the amount of salads I've posted lately), I love salads and I love to eat them in the summer when everything is so fresh. Last summer I discovered this Greek Panzanella which I absolutely love, but I recently re-discovered this more traditional panzanella (in my ever long list of bookmarked recipes) that is wonderful and just as delicious. If you are unfamiliar with the word panzanella, it's Italian, basically a leftover bread salad. Typically panzanellas don't sport lettuce but I like to throw it in because I'm all about getting your daily greens, and this seemed like a no-brainer to me.

This recipe comes from Ina Garten, the Barefoot Contessa, so you know it's gonna be good. I only expect the best from her and she ALWAYS delivers. I hope you enjoy this salad as much as I do.

Panzanella
For the salad:
3 Tbsp. olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 tsp. salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 English cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
1/2 - 1 head romaine lettuce, shredded
20 large basil leaves, coarsely chopped

For the vinaigrette:
1 tsp. finely minced garlic
1/2 tsp. Dijon mustard
1/4 cup Champagne vinegar (I used red wine vinegar)
1/4 cup olive oil
1/2 tsp. salt
1/4 tsp.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 and basil. 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.


SOURCE: Ina Garten