Panzanella Salad
Adapted from Ina Garten's Panzanella Salad.
Servings 6 servings
Ingredients
For the vinaigrette:
- 1 garlic clove, finely grated
- 3 tablespoons red wine vinegar
- 3/4 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/4 teaspoon crushed red chile flakes
- Kosher Salt
- Freshly ground black pepper
- 1/3 cup extra virgin olive oil
For the salad:
- 9 ounces (6 cups) French bread or other rustic bread, cubed
- 3 tablespoons good olive oil
- 1 tablespoon finely grated lemon zest
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 large, ripe tomatoes, cut into 1-inch pieces
- 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
- 2 roasted red peppers, cut into 1-inch pieces
- 1/4 red onion, thinly sliced
- 20 large basil leaves (about 1/2 ounce), thinly sliced
- 2 tablespoons capers, drained
Instructions
- To make the vinaigrette, place garlic, vinegar, oregano, sugar and chile flakes in a medium bowl along with a couple pinches of salt and a few turns of black pepper. Let sit for 5 minutes. Slow stream in olive oil while whisking to create an emulsified dressing. Season to taste with additional salt and pepper.
- Preheat an oven to 400°F. Place bread on a rimmed baking sheet, then toss with olive oil, lemon zest salt and a few turns of pepper. Bake, tossing occasionally, until crispy and golden on the outside but still chewy in the center (about 8 to10 minutes). Let cool.
- In a large bowl, mix the tomatoes, cucumber, roasted red peppers, onion, basil, and capers. Add the toasted bread and vinaigrette, tossing to combine. Season to taste with more salt and pepper. Enjoy immediately or let sit for 30 minutes before serving.