Perfect Panzanella Salad Recipes
PERFECT PANZANELLA SALAD RECIPE
Olive-oil-toasted bread hunks, rustic chops of green and red peppers, tomatoes, and more - plus basil plucked fresh from the garden. Perfect panzanella indeed.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 16
Steps:
- Heat 3 tablespoons of the olive oil in a large saute pan. Medium heat.
- Keeping the heat on medium, add the bread cubes and the salt, and toss.
- Stir frequently, for about 10 minutes, until the cubes are nice and toasty and brown. Add more olive oil as you go - 1 tablespoon at a time - when the pan starts looking too dry. I usually end up using about 6 tablespoons of olive oil.
- Remove bread cubes from heat.
- Add the veggies, basil, and olives to the bowl.
- Make the viniagrette: In a small bowl, whisk together all the ingredients.
- Add the bread to all of those good-looking veggies, pour in the vinaigrette, and toss well.
- Top with a sprinkling of more kosher salt and fresh ground black pepper, to taste. Serve.
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