Panzanella

olive oil

French bread

salt

tomatoes,

hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick

red bell pepper,

yellow bell pepper,

onion,

basil leaves,

capers, drained

garlic

Dijon mustard

Champagne vinegar

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.

This recipe has become legendary in my group of friends. I have made it so many times, and it never disappoints. I have sometimes added grilled shrimps or scallops to make it a bit more substantial. The only change I make is adding a bit of honey to the dressing for a touch of sweetness. 

Excellent. Three people ate the whole 12 servings!! Yummmmmm. 
((Could not find champagne vinegar so used rice vinegar.))

omg. its delish.  i did not have champagne vinegar so i used red wine vinegar .  still delish!  

Absolutely delicious! The capers add an extra tangy aspect that make this dish. Definitely let it sit for at least a half hour so the flavors can come together.

I've made this for friends several times and it's always been a hit. I've added mozzarella to it.<div><div><div>Once I added grilled chicken breast (cut up) and another time, I added chicken thighs. All turned out well, but it is spectacular as is.</div></div></div><div>I usually serve it while the croutons are still warm and crunchy. </div>

This has become one of my favorite summer recipes! If you have the opportunity &amp; time, visit the farmer’s market for vegetables and bread. While store bought works, there’s something about farmer’s market ingredients that makes it better.

A real favorite! Our son studied in Florence and his host mother made her version often. This recipe is easy and flavorful. I made it with rice vinegar the first time but now keep champagne vinegar on hand.

This recipe was excellent- bursting with flavor! A new favorite salad! Great for company- as beautiful as it is delicious! 

So good. You have to let the bread and tomatoes sit in the dressing for about 30 minutes. A little salt and the cucumbers will release even more liquid. The bread needs to be squishy. 

One of my absolute favorites! I make it all summer. I omit the peppers and capers and add chopped mozzarella. Wonderful!!

https://www.foodnetwork.com/videos/inas-panzanella-salad-recipe-0169866

Ina Garten's panzanella salad is a terrific way to use up stale or leftover bread. Learn how she does it in this Barefoot Contessa video.

panzanella

Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 55 minutes

Servings: 12

Cost: $3.21 /serving

Author : Ina Garten

Ingredients

Instructions

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