Recipe: Panzanella

Overview

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Prep/Cook Time:
35 minutes

Makes:
8-10 Servings

Course:
Side

This recipe is from the Barefoot Contessa. This may be one of my most frequent go-to recipes. Remove the feta and it can be vegan.

Ingredients:

• Good olive oil

• 1 small French bread (demi baguette), cut into 1-inch cubes (6 cups)

• Kosher salt

• 1 English cucumber, unpeeled, seeded, and sliced 1/4-inch thick

• 1 red bell pepper, large diced

• 1 yellow bell pepper, large diced

• 1 pint cherry or grape tomatoes, halved

• 1/2 red onion, sliced in half rounds

• 1/2 pound feta cheese, cut in 1/2-inch cubes

• 1/2 cup kalamata olives, pitted

For the vinaigrette:

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• 1/2 teaspoon Dijon mustard

• 1/4 cup good red wine vinegar

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 cup good olive oil

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Instructions:

1. Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 8 minutes, until nicely browned. Add more olive oil as needed.

2. Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

3. For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion.

4. Pour the vinaigrette over the vegetables.

5. Add the feta and olives and mix together lightly. Set aside for 30 minutes for the flavors to blend.

6. IMPORTANT: Add croutons right before serving so they stay crispy. And save some for the next day when you want leftovers, but still want crisp croutons!

7. Serve at room temperature.