Perfect Panzanella 

After a very hectic two months of life upheaval, we are officially suburbanites now – and I absolutely love it! Never thought I would. I guess you never know where you’re headed in life until the opportunity practically hits you in the face and suddenly you’ve found it.

Well, to celebrate the family getting settled we hosted our first gathering for Father’s Day and I made one of my all time favorite dishes – Panzanella. I always forget how versatile and easy this dish really is. It’s perfect as a side dish for dinner or a main dish for lunch, and works for all seasons. It’s also easy to prep and have ready for a big crowd. The secret is the fresh herbs paired with those rich, juicy vine ripe tomatoes that balance with the acidity from a vinaigrette that gets soaked up by … wait for it, that highly addictive chunky, crusty, toasty bread. OMG!! This ones based on the Ina Garten recipe, except I used red wine vinegar instead of champagne vinegar and I also added a tad of parsley:


Ingredients

  • 3 tablespoons good olive oil
  • 1 small French bread, cut into 1-inch cubes 
  • 1 teaspoon kosher salt
  • 2 large, ripe tomatoes, cut into 1-inch chunks
  • 1 hothouse cucumber, unpeeled, seeded, and sliced into 1/2-inch thick moon shapes
  • 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
  • 15 large basil leaves, coarsely chopped
  • 1/4 cup Italian parsley, coarsely chopped
  • 3 tablespoons capers, drained

For the vinaigrette:

  • 1 teaspoon finely minced garlic
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup red wine vinegar
  • 1/2 cup good olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan on medium heat, then add the bread and salt; 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. 


Suburban deer… 

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