Our panzanella begins with a quick toasting of bread cubes, tossed in a pan with extra virgin olive oil and salt, seasoned with Ravida Sea Salt.
1/2 loaf day-old Ciabatta
Cut Ciabatta into 1-inch cubes. Heat 2-3 T extra virgin olive oil in a saute pan. Add the bread into the pan and toss gently for 8-10 minutes until the bread is golden. Add more extra virgin olive oil as needed.
2-4 heirloom tomatoes in a variety of colors, coarsely chopped
1 cucumber, peeled and chopped
1 red bell pepper, seeded and sliced to bite size
1 yellow bell pepper, seeded and sliced to bite size
1/2 red onion, thinly sliced
10-12 basil leaves
Combine all vegetables and seasonings seasonings in serving bowl.
Dressing:
1t garlic, minced
1/2 C Extra Virgin Olive Oil (we used Frescobaldi Laudemio), plus more for croutons
3-4T Red Wine Vinegar (see selections here)
Freshly Ground Pepper (we like Il Boschetto)
Combine dressing ingredients in a jar. Cover and shake.
Add bread cubes and toss with vegetables. Add dressing and toss to combine again. Add more extra virgin olive oil as needed. Let flavors marry 20-30 minutes and serve at room temperature.
Serves 3-4 as a main dish salad and 8 as a side dish.
