Panzanella

Panzanella.  Ever heard of it? I know the name is a bit odd but if you've ever been fortunate enough to enjoy this dish you know that you will never forget it.  It's kind of a tomato and veggie and bread salad. It's made during the summer months when its too hot to cook and when the tastiest tomatoes are available. I made this the other night for a concert on the lake and everyone enjoyed it.


Ingredients for salad: 
3 tbsp olive oil
1 small french bread loaf
1 tsp sea salt
2 large ripe tomatoes, preferably heirlooms
1 hothouse cucumber
1 yellow bell pepper
1 red bell pepper 
1/2 red onion
20 large basil leaves 
4 tbsp capers

Ingredients for vinaigrette: 
1 tsp finely minced garlic 
1 tsp dijon mustand
3 tbsp tarragon vinegar
1/2 cup olive oil
1/2 tsp sea salt
1/4 tsp freshly ground pepper

Directions:

Cut the bread into 1 inch cubes.  Heat the 3 tbsp of olive oil in a large skillet and toast the bread with the salt tossing until they are nicely browned.  Add more oil as needed. Set aside.

Cut the tomatoes into 1/2 inch pieces and put in a large bowl.

Cut the cucumber length wise down the middle and using a spoon,  scoop out the seeds. Then slice into thin slices and add to bowl with the tomatoes.

Cut the peppers into 1/2 inch pieces and add to the bowl.

Slice the red onion in very thin slices, add to the bowl.

Drain the capers and add to the bowl.  Chiffonade the basil and add to the bowl.

Make the vinaigrette by combining all the ingredients in a small bowl and, using a whisk, blend it to emulsify, and it is thick and creamy looking.  Pour the dressing over the vegetables in the bowl.  Toss well.

Add the bread to the bowl and toss well again. Allow to sit for 30 to 60 minutes to allow the bread to absorb some of the dressing. Taste for seasoning and add more salt if needed. Serve at room temperature. 

This recipe makes a large bowl full and easily serves a group. There were 5 of us and I had lots left over.  I also want you to know that it is not so good the next day so eat it all up or consider halving the recipe.