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Barefoot Contessas Panzanella

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Ingredients

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	3 tablespoons olive oil
	1 small french bread, cut into 1-inch cubes (6 cups)
	1 teaspoon kosher salt
	2 large firm ripe tomatoes, cut into 1-inch cubes
	1 english cucumber, unpeeled, seeded, and sliced 1/2-inch thick
	1 red bell pepper, seeded and cut into 1-inch cubes
	1 yellow bell pepper, seeded and cut into 1-inch cubes
	1/2 red onion, cut in 1/2 and thinly sliced
	20 large basil leaves, coarsely chopped
	3 tablespoons capers, drained

Nutritional information

137.5

Calories

113 g

Calories From Fat

12.6 g

Total Fat

1.8 g

Saturated Fat

0 mg

Cholesterol

301.2 mg

Sodium

5.9 g

Carbs

1.1 g

Dietary Fiber

1.9 g

Sugars

1.3 g

Protein

108 g

Serving Size

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Barefoot Contessas Panzanella

Name: Barefoot Contessas Panzanella
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12
Cuisine: American
Ingredients: : 3; : 1; : 1; : 2; : 1; : 1; : 1; : 1/2; : 20; : 3

Features:

Cuisine:

American

Love this classic salad. I did tweak it a bit.

65 min
Serves 12
Easy

Ingredients

Directions

Barefoot Contessa’s Panzanella Salad,From her book “Parties”,Love this classic salad. I did tweak it a bit.,used a good balsamic vinegar instead of the vinegar suggested, omitted the peppers, and added a chiffonade of fresh basil. The balsamic gives the vinegarette a sweetness; when it’s soaked into the bread, mmm, mmmm, good!

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Steps

1 Done	Heat the Oil in a Large Saute Pan.
2 Done	Add the Bread and Salt; Cook Over Low to Medium Heat, Tossing Frequently, For 10 Minutes, or Until Nicely Browned.
3 Done	Add More Oil as Needed.
4 Done	For the Vinaigrette.
5 Done	Whisk All the Ingredients Together.
6 Done	in a Large Bowl, Mix the Tomatoes, Cucumber, Red Pepper, Yellow Pepper, Red Onion, Basil, and Capers.
7 Done	Add the Bread Cubes and Toss With the Vinaigrette.
8 Done	Season Liberally With Salt and Pepper.
9 Done	Serve, or Allow the Salad to Sit For About Half an Hour For the Flavors to Blend.