Summer Panzanella
- 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:
- Make dressing – finely chop garlic and shallot. Whisk all ingredients together. This can be made ahead and stored in the fridge.
- 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.
- Cut all veggies – add into a large serving bowl.
- Add croutons, capers, and dressing to the veggies. Toss very well to coat and let the dressing soak into croutons.
- 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.
Find it online: https://katesplate.com/blog/summer-panzanalla/