Summer’s Last Hurrah Panzanella

Name: Summer’s Last Hurrah Panzanella
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 1
Cuisine: Mediterranean, Italian, European
Ingredients: 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 teaspoon kosher salt; 3 Tbsps good olive oil; 1 red onion, cut in half and thinly sliced; 2 larges ripe tomatoes, cut into 1-inch cubes; 2 bell peppers, seeded and cut into 1-inch cubes (I like to use a combination of purple or yellow or orange, to nicely colorize the dish)

The recipe Summer’s Last Hurrah Panzanella could satisfy your Mediterranean craving in roughly 15 minutes. This recipe serves 1. One serving contains 564 calories, 8g of protein, and 44g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. It works well as a pretty expensive side dish for The Fourth Of July. Head to the store and pick up garlic, onion, kosher salt, and a few other things to make it today. It is a good option if you're following a vegan diet.