Panzanella Salad
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
47
Sourness
45
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 cup
Virgin Olive Oil (extra)1 small
Red Onion2 tbsps
Capers1 tbsp
Dijon Mustard3 tbsps
Basil (chopped)1 tsp
Sea SaltDirections:
1
Roast the peppers on the stovetop burners, turning with tongs to char evenly on all sides
2
When thoroughly blackened, close up in a paper bag so skins will steam loose
3
When cool enough to handle, rub the skin off the peppers
4
Cut out and discard the stems, seeds, and white veins
5
Chop into 1/4-inch dice and set aside
6
Preheat oven to 350 degrees
7
Cut the bread into 1/4-inch dice
8
Toss the bread cubes with the olive oil
9
Toast in the preheated oven for 5 minutes, or golden brown
10
Set aside
11
' Cut the tomatoes, cucumber, and red onion into 1/4-inch dice
12
In a large bowl, combine with the diced peppers, capers, and anchovies if desired
13
For the vinaigrette, start by mixing the Dijon mustard and chianti vinegar together and then slowly ass the olive oil until well emulsified
14
Add the chopped basil, and season with salt and pepper
15
Add all the vinaigrette ingredients to the bowl and toss well to combine
16
Just before serving, add the croutons to the salad, toss well, and serve immediately