Panzanella from Episode 16
The recipe for this episode is yet another Ina Garten classic: Panzanella. This recipe has many different versions which means it's super adaptable to whatever ingredients you have on hand. You can add chicken or steak for the meat lovers, or serve with shrimp on the side. Ina adds shrimp to her latest version in her cookbook, Go to Dinners. The home made croutons soak up the tantalizing flavors while maintaining their delicious crunch. It's perfect for a summer gathering, lunch, or a meal by itself!
Ingredients
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
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 tablespoons capers, drained
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For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
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Directions
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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.
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For the vinaigrette, whisk all the ingredients together.
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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.
Bootie's Vinaigrette
Ingredients
1 part Dijon mustard (Bootie uses Maille from France or World Market)
1 part Balsamic vinegar
2 parts olive oil
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Put mustard and vinegar in a jar, and stir until well mixed. Add olive oil and stir or shake until well emulsified (it might take a while!). Add salt and pepper, thyme or whatever floats your boat.
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