Panzanella
Recipe type: Side
Serves: 4-6
 
Ingredients
  • 3 Tbsp extra virgin olive oil
  • 1 slightly stale baguette or boule, cut into 1" cubes (~6 c)
  • 1 tsp salt
  • 2 large, ripe tomatoes, cut into 1" cubes
  • 1 cucumber, seeded and sliced into ½" half-moons
  • 1 red bell pepper, seeded and chopped into 1" pieces
  • 1 yellow bell pepper, seeded and chopped into 1" pieces
  • ½ red onion, halved and thinly sliced
  • 20 large basil leaves, chiffonaded
  • 3 Tbsp capers, optional
  • ½ c olive oil
  • 3 Tbsp champagne vinegar
  • 1 tsp finely minced garlic
  • ½ tsp Dijon mustard
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
Instructions
  1. Heat the oil in a large saute pan over medium-low heat.
  2. Add the bread and salt and toast until nicely browned on all sides, about 10 minutes, tossing frequently. Add more oil as needed.
  3. For the vinaigrette, whisk together olive oil, vinegar, garlic, mustard, salt, and pepper.
  4. In a large bowl, toss together the tomatoes, cucumber, peppers, red onion, basil, and capers, if using.
  5. Add bread cubes and vinaigrette and toss well.
  6. Season with salt and pepper.
  7. Allow the salad to sit for at least half an hour before serving to allow flavors to meld.
Recipe by Hell Yeah It's Vegan! at http://hellyeahitsvegan.com/panzanella/