Name: Panzanella Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 to 8
Ingredients: ¾ cup extra virgin olive oil, divided; 6 cups rustic Italian bread, cut into 1-in cubes (about ¾ lb); 1 teaspoon salt, divided; 1½ pounds tomatoes, cut into 1-in cubes (about 2 large); 2 red, yellow, or orange bell peppers, cut into 1-in cubes; 1 small English or hothouse cucumber, seeded and thinly sliced; 3 tablespoons capers, drained; 3 tablespoons white wine vinegar; 1 large clove garlic, minced; 3 tablespoons finely minced shallots, from 1 large shallot; ¼ teaspoon freshly ground black pepper; ⅓ cup fresh chopped basil

Ingredients

(Servings: 6 to 8)

¾ cup extra virgin olive oil, divided

6 cups rustic Italian bread, cut into 1-in cubes (about ¾ lb)

1 teaspoon salt, divided

1½ pounds tomatoes, cut into 1-in cubes (about 2 large)

2 red, yellow, or orange bell peppers, cut into 1-in cubes

1 small English or hothouse cucumber, seeded and thinly sliced

3 tablespoons capers, drained

3 tablespoons white wine vinegar

1 large clove garlic, minced

3 tablespoons finely minced shallots, from 1 large shallot

¼ teaspoon freshly ground black pepper

⅓ cup fresh chopped basil

Panzanella Salad

Ingredients

Steps

Nutrition Facts

Comments

Panzanella Salad

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts