Ingredients for Barefoot Contessa's Panzanella Salad
- 1 3/4 cups good olive oil
- 1 loaf stale French bread, 1-pound, cut into 1 1/2-inch cubes
- 1 1/2 teaspoons kosher salt, plus more to taste
- 3 large firm ripe tomatoes, cut into 1-inch cubes
- 1 English cucumber, unpeeled, seeded, and cut into 1/2-inch cubes
- 1 red bell pepper, cored, seeded, and 1/2-inch diced
- 1 yellow bell pepper, cored, seeded, and 1/2-inch diced
- 1/2 red onion, cut in half and thinly sliced
- 1/2 cup fresh basil leaves, julienned
- 1/4 cup capers, drained
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 3 tablespoons Champagne vinegar
- 1 teaspoon freshly ground black pepper, plus more to taste
- 3 tablespoons red wine vinegar
- sugar
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How to Make Barefoot Contessa's Panzanella Salad
- Preheat oven to 350°F (175°C).
- In a large bowl, toss the bread cubes with 1/4 cup olive oil and salt. Spread on a baking sheet and bake for 10-12 minutes, or until golden brown and crisp, stirring halfway through.
- Meanwhile, prepare the vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, sugar, and minced garlic. Season with salt and pepper to taste.
- In a large bowl, combine the chopped tomatoes, cucumber, red and yellow bell peppers, red onion, and basil. Gently toss to combine.
- Add the toasted bread cubes and capers to the bowl with the vegetables.
- Pour the vinaigrette over the salad and toss gently to coat.
- Season generously with salt and pepper.
- Serve immediately or chill for at least 30 minutes to allow the flavors to meld. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
7g
Fat
8g
Carbs
1g
