Panzanella. Bread Salad. Take your pick of what you want to call this. ‘Round here we just call it good.
adapted from Ina Garten in Barefoot Contessa Parties!
For the Salad:
- baguette or boule of Tuscan, French, or sourdough, cut into 1-inch cubes
- 3 cloves garlic, peeled and sliced
- extra virgin olive oil
- kosher salt
- 2-3 bell peppers, in a mix of colors, seeded and cut into 1-inch cubes
- 1/2 red onion, thinly sliced
- 3-4 heirloom tomatoes (the biggest, juiciest ones you can find), cut into 1 inch cubes
- cucumber, seeded and sliced 1/2-inch thick (peeled if you want)
- handfuls of fresh basil, chiffonaded (toss in fresh oregano and marjoram if you have them)
For the vinaigrette:
- 1-2 cloves garlic, minced
- 1/2 teaspoon Dijon mustard
- about 3 tablespoons white wine vinegar (just eyeball it)
- about 3 tablespoons extra virgin olive oil (use up to 1/2 cup if you like it with less bite)
- kosher salt
- freshly ground black pepper
Place bread cubes and half of the sliced garlic on a sheet pan and drizzle with olive oil, sprinkle with salt, and toss to combine. On another sheet pan, do the same with the peppers, onion, and other half of the sliced garlic. Toast in a 350° oven for 15 minutes until bread is brown and crispy and peppers and onions have softened.
For the vinaigrette, whisk all the ingredients together. In a large bowl, combine the tomatoes, cucumber, roasted peppers and onions, and herbs. Add the bread cubes and toss with the viniagrette. Season liberally with salt and pepper. Top with feta and dig in immediately!
- Use red white vinegar in place of the white.
- Skip roasting the peppers and onion and just add ‘em in raw.
- Add olives to make it a Greek Panzanella.