Panzanella Salad

Panzanella Salad

Tuscan salad with tomatoes, bell peppers, onion and cucumber topped with basil and capers; an ideal summer dish.

Serves: 5
Time: 30 mins

Ingredients

  • 4 – 6 Italian basil leaves
  • 10 ml garlic infused olive oil
  • 1 small French bread, cut into 1 inch cubes 100gms
  • 1 teaspoon salt
  • 2 large, ripe tomatoes, cut into 1 inch cubes
  • 1 hothouse cucumber, unpeeled, seeded, and sliced ½ inch thick
  • 1 red bell pepper, cut into 1 inch cubes
  • 1 yellow bell pepper, cut into 1 inch cubes
  • ½ red onion, cut into half and thinly sliced
  • 3 tablespoons capers, drained

For the vinaigrette:

  • 10ml garlic infused olive oil
  • 1/2 teaspoon English mustard
  • 3 tablespoons champagne vinegar 20ml chilly infused olive oil
  • Salt
  • Freshly ground SPRIG TGSEB Whole Black Pepper

Procedure

  1. Heat the garlic infused olive oil in a large 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 all the ingredients together.
  3. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.
  4. Add the bread cubes and toss with the vinaigrette. Season with salt and pepper.
  5. Serve, or allow the salad to sit for about half an hour for the flavours to blend.