Panzanella

Name: Panzanella
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 20 larges basil leaves, coarsely chopped; 20 larges basil leaves, coarsely chopped; 0 teaspoons freshly ground black pepper; 3 Tbsps capers, drained; 3 Tbsps Champagne vinegar; 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick; 1 teaspoons Dijon mustard; 1 small French bread or boule, cut into 1-inch cubes (6 cups); 1 teaspoon finely minced garlic; 1 teaspoons kosher salt; 1 teaspoon kosher salt; 108 milliliters good olive oil; 3 Tbsps good olive oil; 1 red bell pepper, seeded and cut into 1-inch cubes; 1 red onion, cut in 1/2 and thinly sliced; 2 larges ripe tomatoes, cut into 1-inch cubes; 1 yellow bell pepper, seeded and cut into 1-inch cubes

You can never have too many Mediterranean recipes, so give Panzanellan a try. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 72 calories, 1g of protein, and 6g of fat per serving. This recipe serves 12. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires olive oil, kosher salt, kosher salt, and bread. It works well as a side dish. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

Watch how to make this recipe.

Heat the oil in a large saute pan.

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Cooking Oil

Equipment you will use

Frying Pan

Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned.

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Bread

Salt

Add more oil as needed.

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Cooking Oil

For the vinaigrette, whisk all the ingredients together.

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Vinaigrette

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Whisk

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

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Yellow Pepper

Red Pepper

Red Onion

Cucumber

Tomato

Capers

Basil

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Bowl

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

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Salt And Pepper

Bread Cubes

Vinaigrette

Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Equipment

Frying Pan

Whisk

Bowl

Ingredients

Servings:

20larges

basil leaves, coarsely chopped 20larges

basil leaves, coarsely chopped 0teaspoons

freshly ground black pepper 3Tbsps

capers, drained 3Tbsps

Champagne vinegar 1

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

Dijon mustard 1small

French bread or boule, cut into 1-inch cubes (6 cups)1teaspoon

finely minced garlic 1teaspoons

kosher salt 1teaspoon

kosher salt 108milliliters

good olive oil 3Tbsps

good olive oil 1

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

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

ripe tomatoes, cut into 1-inch cubes 1

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

Recommended wine: Chianti, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano are my top picks for Panzanella. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Argyle Reserve Pinot Noir. It has 4.3 out of 5 stars and a bottle costs about 30 dollars.

Argyle Reserve Pinot Noir

The Willamette Valley is best known for their rich Pinot Noir and this is one of the biggest and richest ever from Argyle! Take the color and scent of a Guinee rose, add fruit aromas of black cherry and marion berry with spice aromas of turned earth and dark cocoa and you just begin to approach the complexity of this wine. "Ripe and generous, with distinctive violet and rose petal overtones to the cherry and spice flavors, lingering with fine texture. Needs time to settle in. Twenty percent of the wine will be bottled under screw cap. The wine bottled under screw cap scored 92 points. Best from 2007 through 2012."-Wine Spectator