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Easy Summer Meal: Panzanella

Easy Summer Meal: Panzanella
What do you do when it’s too hot to cook? Toss together a salad, of course. This easy panzanella is something a bit more exciting than your traditional kale and arugula combo. Try it tonight!

What You’ll Need

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  • good olive oil ( 3 tbs )
  • small French bread or boule, cut into 1-inch cubes (6 cups) ( 1 )
  • Kosher salt ( 1 tsp )
  • large ripe tomatoes, cut into 1-inch cubes ( 2 )
  • hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick ( 1 )
  • bell peppers, seeded and cut into 1-inch cubes (I like to use a combination of purple or yellow or orange, to nicely colorize the dish) ( 2 )
  • red onion, cut in half and thinly sliced ( 1/2 )
  • large basil leaves, coarsely chopped ( 20 )
  • capers, drained ( 3 tbs )
  • finely minced garlic ( 1 tsp )
  • dijon mustard ( 1/2 tsp )
  • champagne vinegar ( 3 tbs )
  • good olive oil ( 1/3 cup )
  • Kosher salt ( 1/2 tsp )
  • freshly ground black pepper ( 1/4 tsp )
  • good olive oil ( 3 tbs )
  • small French bread or boule, cut into 1-inch cubes (6 cups) ( 1 )
  • Kosher salt ( 1 tsp )
  • large ripe tomatoes, cut into 1-inch cubes ( 2 )
  • hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick ( 1 )
  • bell peppers, seeded and cut into 1-inch cubes (I like to use a combination of purple or yellow or orange, to nicely colorize the dish) ( 2 )
  • red onion, cut in half and thinly sliced ( 1/2 )
  • large basil leaves, coarsely chopped ( 20 )
  • capers, drained ( 3 tbs )
  • finely minced garlic&nb