Hi Scout readers! I’m Colleen from Inspired to Share and I’m so thrilled to be on Jenn’s blog while she’s in Ireland! It’s hard to believe we’re approaching the end of summer but what better way to give summer a proper send-off with a great healthy recipe celebrating the freshest of ingredients?!
Panzanella was new-to-me and I am now hooked! I love that all of the veggies in this recipe are raw and the toasted bread cubes add such great texture and balance to the fresh produce. It’s a simple recipe with minimal cooking and the result is colorful and husband-approved!
Summer Panzanella
(recipe from Smitten Kitchen)
Ingredients:
3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (about 6 cups)
1 teaspoon kosher salt
2 large ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick
2 bell peppers, seeded and cut into 1-inch cubes (the more colorful, the better!)
1/2 red onion, cut in half and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
Vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons champagne vinegar
1/3 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions:
1. Heat the oil in a large saute 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 needed.
2. For the vinaigrette, whisk together the ingredients.
3. 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.
4. Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend.
Here’s to enjoying the last bit of summer! Enjoy and I’d love to hear if you try this recipe. :)
Thanks so much for having me, Jenn! xoxo
photo cred : {colleen ludovice of inspired to share}
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