Pan-Handlers' Panzanella Salad

3 TBSP olive oil
1 Small French Bread (approx 6 cups)
1 tsp kosher salt
2 large, ripe tomatoes, cut into 1 cubes
1 hothouse cucumber, unpeeled, seeded & sliced ½ thick
1 red bell pepper, seeded & cut into 1 cubes
1 yellow bell pepper, seeded & cut into 1 cubes
½ red onion, cut into ½ and sliced thinly
20 large basil leaves, coarsely chopped
3 TBSP capers

1 tsp garlic, minced
½ tsp dijon mustard
3 TBSP balsamic vinegar
½ cup olive oil
½ tsp kosher salt
¼ tsp fresh ground black pepper

Heat the oil in a large sauté pan and add the bread and salt.  Over medium heat, toast the bread, tossing frequently until nicely browned (about 10 minutes).  Add more oil if needed.
Whisk all the ingredients together for the vinaigrette until fully incorporated. 
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 the vegetables liberally with salt & pepper.  Serve or allow the salad to sit for about half an hour to incorporate all the flavors

The Pan-Handlers Cafe

410 S. Taylor 
(806) 352.2590

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