Tomato Basil Panzanella Salad
Rustic bread, heirloom tomatoes, cucumber, red onion, bell pepper, kalamata olives, and fresh basil tossed with a light vinaigrette, Enjoy!
Servings: 6
Ingredients
- 2/3 c. extra virgin olive oil divided
- 1 sm. loaf rustic bread cut into 1-inch cubes (about 6 cups)
- sea salt and freshly cracked pepper to taste
- 2 cloves garlic minced
- 2 to 3 heirloom tomatoes seeded & cut into chunks
- 1/2 English cucumber cut in 1/2 and sliced
- 1/4 c. thinly sliced red onion
- 1/2 c. chopped red bell pepper
- 1/4 c. red wine vinegar
- 20 basil leaves chiffonade
- 1/4 c. sliced kalamata olives optional
- 2 T. capers optional
Instructions
- Heat 3 to 4 tablespoons of the olive oil in a large sauté pan over medium heat. Fry the bread cubes in the oil, turning frequently, until crispy and golden. Season with salt and pepper. Allow to cool.
- In a large bowl, combine garlic, tomatoes, cucumbers, onions and peppers.
- In a small bowl, whisk together the remaining olive oil, vinegar. Season with salt and pepper to taste. Pour over vegetables and marinate for 10-15 minutes.
- Add the bread cubes, basil, olives and capers, if using. Gently toss everything together. Let rest for 15-20 minutes to let flavors marry. Serve immediately.
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