Originally published on August 5, 2014
When I first heard of this thing known as bread salad, or “panzanella,” I didn’t know quite what to make of it. I guess that’s par for the course with me, as I might be the only person I know that doesn’t like croutons on my Caesar salad. But, getting through hard crunchy bits that hurt my teeth aside, if you put a bunch of bread in a bowl and then pour dressing over top of it, wouldn’t the bread go soggy? And who wants to eat a bowl of soggy bread? Nonetheless, it was a dish that interested me, and it is Italian after all – a food type that has a very special place in my heart. So I had to give it a try. I don’t know how it happens, but the bread doesn’t manage to get all that soggy. You may get a piece every now and then that does, but for the most part, your croutons will stay crispy and being a big fan of salads, I have to say that this is one that is truly delicious!
Ingredients:
4 cups croutons
2 large tomatoes, diced
1 red bell pepper, chopped in a large dice
1 green bell pepper, chopped in a large dice
2 green onions, sliced
1 cup basil leaves, torn
3 tablespoons capers, drained
For the dressing:
1 teaspoon minced garlic
1/2 teaspoon mustard
3 tablespoons white wine vinegar
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions:
1.) Start by making the dressing. Place the garlic, mustard, white wine vinegar, olive oil, salt and pepper in a blender. Blend for a minute or two, until all ingredients are fully incorporated.
2.) Place the croutons, tomatoes, bell peppers, green onions, basil leaves, and capers in a large bowl. Pour the dressing over top and mix to thoroughly combine.
3.) Serve and enjoy!