Panzanella from barefoot contessa

12 Servings
Bread Italian
vinegar capers Garlic starter salad lunch Bread Italian

3 tablespoons ve oil
1 small french bread or boule , cut into 1-inch es
1 teaspoon her salt
2 large, ripe atoes, cut into 1-inch cubes
1 inch thick
1 bell pepper, seeded and cut into 1-inch cubes
1 inch es
1/2 onion cut in half and thinly sliced
20 large il leaves coarsely chopped
3 tablespoons ers drained
Vinagrette:
1 teaspoon finely minced lic
1/2 teaspoon on mustard
3 tablespoons mpagne (or red) vinegar
1/2 cup good ve oil
1/2 teaspoon her salt
1/4 teaspoon freshly ground ck pepper

Heat oil in a large saute pan. add the bread and salt. cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. For the vinaigrette, whisk together the ingredients. In a large bowl,mix tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season with salt 7 pepper. Serve, or allow the salad to sit for about half an hour for the flavours to blend.


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