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summers last hurrah panzanella

summers last hurrah panzanella Recipe

  • 3 tablespoons good olive oil
  • 1 small French bread or boule, cut into 1-inch cubes (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 (I like to use a combination of purple or yellow or orange, to nicely colorize the dish)
  • 1/2 red onion, cut in half and thinly sliced
  • 20 large basil leaves, coarsely chopped
  • 3 tablespoons capers, drained
  • 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
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