Summer Panzanella

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Prep Time: 20 minutes
Cook Time: 15 minutes
Inactive Time: 30 minutes
Serves: 4

Ingredients

  • ½ ciabatta, cut lengthwise (4½ cups approximately)
  • 2 tbsp. + ½ cup of your favorite Gustare extra virgin olive oil varietal
  • 1 tbsp. capers or caper berries
  • 2 cloves garlic, pressed
  • ½ tsp. anchovy paste or 1 anchovy filet
  • ½ tsp. sea salt
  • 2 tbsp. Gustare Barbaresco Wine Vinegar
  • 1 tbsp. fresh lemon juice
  • 5-6 ripe tomatoes (approximately 1½ pounds), peeled, quartered, seeded, and cubed
  • 1 cup cucumber, cut lengthwise, seeded and cut in ¼-inch crescents
  • 1 medium shallot, thinly sliced
  • 1 jar (7 oz.) roasted red peppers, drained, garlic clove discarded
  • 1 tbsp. chiffonade fresh basil, plus more for garnish

Directions

  1. Preheat oven to 350 degrees.
  2. Cut or tear bread into ¾-inch pieces. Toss with 2 tablespoons olive oil and bake for 15 minutes or until golden. Set aside.
  3. In a medium bowl mash capers, garlic and anchovy paste and salt until smooth. Gradually add ½ cup olive oil, wine vinegar and lemon juice while whisking to combine. (Using a food processor works well, too.) Set aside.
  4. Add toasted bread cubes to a large shallow bowl, followed by tomatoes, cucumbers, onions, peppers, and basil. Pour dressing over the salad and toss to coat well. Let stand for 30 minutes before serving. Enjoy!