Panzanella
Ingredients
- Olive oil: ½ c
- Red wine vinegar: 3 tbsp
-
Shallot:
1
finely chopped
-
Garlic:
2
cloves
minced
- Dijon mustard: 1 tsp
- Salt: ½ tsp
-
Bread:
10
oz
cut or torn into chunks
-
Tomatoes:
1
kg
cut into 1in pieces
-
Chickpeas:
400
g
drained and rinsed
-
Fresh basil:
1
c
roughly chopped
- Capers: 2 tbsp
- Pepper
Cookware
- Oven
- Small jar with a lid
- Baking sheet
- Large mixing bowl
Method
You can skip baking the bread chunks if your bread is already dry.
You can replace the tomatoes with stone fruit (like nectarines)!
Preheat the oven to 200°C.
Place olive oil, red wine vinegar, shallot, garlic, dijon mustard and salt into a small jar with a lid.
- olive oil: ½ cup
- red wine vinegar: 3 tbsp
- shallot: 1
- garlic: 2 cloves
- dijon mustard: 1 tsp
- salt: ½ tsp
Seal the lid onto the jar, then shake it until the ingredients are fully combined. Alternatively, you can whisk the ingredients together too, if you hate being whimsical.
Arrange the bread in a relatively even layer on a baking sheet. Place the baking sheet into the oven and let the bread bake intil it feels slightly dried out, about . Place the baking sheet onto a cooling rack and let cool.
- bread: 10 oz
Place tomatoes, chickpeas, fresh basil, capers and bread chunks into a large mixing bowl.
- tomatoes: 1 kg
- chickpeas: 400 g
- fresh basil: 1 cup
- capers: 2 tbsp
- bread chunks from step 4
Drizzle the ingredients with dressing, then gently stir and toss to coat.
- dressing from step 3
Season the salad with salt and pepper to taste. Optionally, let it sit for to allow the ingredients to soak up the dressing.
- salt
- pepper