Panzanella Salad

Chef Paul Smith

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

Balsamic Vinaigrette
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 cup olive oil Salt and freshly ground pepper
Mix all ingredients then whisk oil in last.


1. Heat the oil in a large sauté 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

2. In a large bowl, mix the tomatoes, cucumber, red
pepper, yellow pepper, red onion, basil, and capers. Add
the bread cubes and toss with the vinaigrette. Season
liberally with salt and pepper. Serve, or allow the salad
to sit for about half an hour for the flavors to blend.

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