BB: Panzanella

I have been wanting to try to make panzanella for a while.  I am not sure when I first heard of this type of salad, but it sounded just my style.  All the yummy veggies of a garden salad, to include a vinaigrette and croutons, without the need for all of that pesky lettuce.  Sounds like my kind of salad!  When Melissa from It's Melissa's Kitchen chose Ina Garten's Panzanella recipe for the Barefoot Bloggers, I was a bit excited to finally try it.  Of course, I waited until the last minute to make the salad, but I am so glad that I did!

Of course I altered the recipe a teeny bit.  First, I want to shop where Ina shops because she has ready access to some nice ingredients.  Us mere mortals have to settle for white wine vinegar when the recipe calls for champagne vinegar.  Also, I couldn't find a loaf of French bread (don't ask), so I got a loaf of artisan Rosemary Olive Oil bread.  I couldn't have been happier with my modification on the bread.  That was some tasty loveliness!

All in all, this was an awesome recipe.  Watching Ina on TV, I have always been amazed at how delicious all of her food looks.  However, it always seemed a bit out of my reach.  I was intimidated.  But every recipe I have tried of hers has been delicious and not as difficult as I had made it out to be.  This recipe will be in constant rotation during the summer for me from now on!  Be sure to head over to the Barefoot Bloggers home and check out the blogroll to see what everyone else thought of this recipe!
Panzanella

From "Barefoot Contessa Parties" (p 102)

3 T good olive oil

1 small French bread or boule, cut into 1-inch cubes (6 cups)

1 t kosher salt

2 large, ripe tomatoes, cut into 1-inch cubes

1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick

1 red bell pepper, seeded and cut into 1-inch cubes

1 yellow bell pepper, seeded and cut into 1-inch cubes

1/2 red onion, cut in 1/2 and thinly sliced

20 large basil leaves, coarsely chopped

3 T capers, drained

For the vinaigrette:

1 t finely minced garlic

1/2 t Dijon mustard

3 T Champagne vinegar

1/2 c good olive oil

1/2 t kosher salt

1/4 t freshly ground pepper

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.

For the vinaigrette, whisk all the ingredients together.

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.