Kate's Plate

Summer Panzanalla

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Summer Panzanella

  • Author: Kate
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 minutes
  • Yield: Serves 4+

Ingredients

Ciabatta, about 12 oz – cut into cubes

Bell Pepper, about 5 oz or either red, yellow, orange, cut into pieces 

Tomatoes, 2-4 count, heirloom ones for color are great, otherwise roma or on the vine cut into chunks 

Red Onion, about 3 oz – thinly slice or julienne 

English Cucumber, about 8 oz –  cut in half lengthwise, then slice 

Capers, 2-3 tablespoons, drained

Fresh Basil – handful, chiffonade (roll leaves then slice very thinly)

Dressing

Fresh Garlic, 1 tablespoon – minced 

Shallot, 1 tablespoon – minced 

Champagne Vinegar, ⅜ cup 

Olive Oil, ½ cup 

Avocado or Canola* (neutral oil), ½ cup 

Kosher salt (diamond crystal), to taste or 3 teaspoons

Black pepper, to taste or about 1 ½ teaspoons  

Instructions

Instructions:

  1. Make dressing – finely chop garlic and shallot. Whisk all ingredients together. This can be made ahead and stored in the fridge. 
  2. Preheat the oven to 400 degrees. Toss ciabatta cubes generously with olive oil, spread out on a parchment lined baking sheet. Toast in the oven until golden, 10-15 minutes or more as needed depending on how full your tray is. 
  3. Cut all veggies – add into a large serving bowl.
  4. Add croutons, capers, and dressing to the veggies. Toss very well to coat and let the dressing soak into croutons. 
  5. Chiffonade the fresh basil and toss to coat just before serving.

Notes

*Note you can use all olive oil but it will become solid in the fridge, so set out to come to room temperature before use. Alternatively, you can use all neutral oil of your choice. I prefer the mix.

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