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Panzanella Salad

Ingredients

3 tablespoons good olive oil

1 Hungry Guest Ciabatta (day old preferably) cut into 1-inch cubes

1 teaspoon salt (Maldon or similar)

2 large, ripe tomatoes, cut into 1-inch cubes

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

1 red pepper, seeded and cut into 1-inch cubes

1 yellow pepper, seeded and cut into 1-inch cubes

1/2 red onion, cut in 1/2 and thinly sliced

Handful of basil leaves, chopped or torn into shreds

3 tablespoons of small capers, drained

For the vinaigrette:

1 teaspoon finely chopped garlic

1/2 teaspoon Dijon mustard

3 tablespoons White wine vinegar

1/2 cup good olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Balsamic (optional)

PREP TIME: 15 mins  COOKING TIME: 10 mins   RESTING TIME: 20 mins

 

1. Heat the oil in a large saute pan.

2. 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.

3. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.

4. Add the bread cubes and toss with the vinaigrette. Season generously with salt and pepper.

5. This can be served immediately of allow to rest for around 20 minutes to allow the bread to absorb all the flavours.

6. Drizzle with a good balsamic for a tasty finish.

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