Panzanella

Ingredients

• For the bread:
• 1/2 day old French boule - sliced into 1/2 inch slices and then cut into 1/2 inch cubes
• Fine sea salt
• cracked black pepper
• 2 TBS of good quality olive oil
• For the Salad:
• 6 medium sized ripe tomatoes - cut into 1 inch cubes
• 1/2 each red and yellow peppers - cut into 1/2 inch cubes
• 1/2 an English Cucumber - peeled and cut into 1/2 inch cubes
• 1 small red onion (cut in half lengthwise, reserve 1/2 for another use, then peel the other half. Cut into thin half moons)
• 1 handful each of dry cured pitted black and green olives - quartered
• 1 heaped TBS nonpareil capers - rinsed and drained
• About 10 large basil leaves, cut chiffonade (Stack them together, roll them up tightly, and slice across thinly)
• A small handful of flat leaf parsley coarsely chopped
• For the dressing:
• 1 small clove of garlic, peeled and finely minced
• 1/2 small shallot, peeled and finely minced
• 1/2 tsp Dijon mustard
• 3 TBS sherry vinegar
• 125ml good quality olive oil (1/2 cup)
• Fine sea salt and freshly ground black pepper to taste

Details

servings 6
Level of difficulty Easy
Cost Budget Friendly