Panzanella Salad
This classic Italian salad is fresh and summery, but still hearty enough to eat as a light supper or lunch.
Prep
Prepare the Dressing and Season the Tomatoes
Measure and whisk together the dressing ingredients. Pour over the prepared tomatoes and the sliced basil, then toss to combine.
- Red Wine Vinegar1 Tbsp.
- Dijon Mustard½ tsp.
- Extra Virgin Olive Oil2 Tbsps.
- Kosher Salt⅛ tsp.
- Black Pepper(freshly cracked)5 turns
- Basil Leaves(thinly sliced)3
- Vine Ripened Tomatoes(diced large)1 cup
Cooking Steps
1. Add the Oil While Preheating the Pan
Add the oil and preheat the pan to 420°F/ 215°C (high).
- Extra Virgin Olive Oil2 Tbsps.
2. Add and Cook the Bread
Add the bread to the preheated pan and cook for 5 minutes or until the bread begins to toast
- French Bread(1"cubes)1 cup
3. Season the Bread
- Kosher Salt¼ tsp.
4. Remove the Bread
When the bread is toasted, remove from the pan and transfer to a paper towel lined tray or plate. Wipe the pan clean before continuing.
5. Add the Oil While Reheating the Pan
Add the oil and reheat the pan to 400°F/ 205°C (high).
- Extra Virgin Olive Oil2 Tbsps.
6. Add and Cook the Peppers
Add the peppers and cook for 1 minute or until they begin to soften.
- Yellow Bell Pepper(diced small)¼ cup
7. Add and Cook the Red Onions
Add the onions and cook for 1 minute or until they begin to soften.
- Red Onion(thinly sliced)¼ cup
8. Add and Cook the Garlic
Add the garlic and cook for 30 seconds.
- Garlic Cloves(thinly sliced)2
9. Remove the Vegetables
Turn off the heat and transfer the cooked vegetables to the bowl with the tomatoes.
10. Mix the Salad
Add the bread and seasoning to the tomatoes and toss well to combine.
- French Bread(diced and toasted)1 cup
- Kosher Saltas needed
- Black Pepper(freshly cracked)5 turns
11. Serve as Desired
Transfer the salad to a serving dish and decorate with some basil leaves for a finished look.
- Basil Leaves3
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