This installment of the Barefoot Bloggers was chosen by the fabulous Melissa at It’s Melissa’s Kitchen. Check out her website for more yummy recipes as well as some tremendous photos! She chose Panzanella from Barefoot Contessa Parties! cookbook on page 102. I have never made this recipe before, so I was eager to try something new. This one was easy and so quick to put together. And oh so yummy!!
I was able to use my own basil, tomatoes and peppers from our garden, which made me one happy girl! The vinaigrette was light and had a snap to it with the Dijon. I served this with talapia for a light summer meal. I highly recommend this for the fast and fresh factor. The recipe is below. One note of caution…when sauteing your bread, keep the heat at medium or you may have a few charred pieces…like I did 😉
adapted from Barefoot Contessa Parties!
3 tablespoons good olive oil
1 small French bread, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
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