I also made this dish for Aaron’s birthday party and then again when Aaron’s parents came to visit. I loved how colorful the dish is and the vinaigrette was really yummy. One of my friends described it as “all the good parts of the salad”.  I agree! Yum

PS I hate when the food network recipes don’t have pictures! 


Panzanella by Ina Garten

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

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


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.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. Serve, or allow the salad to sit for about half an hour for the flavors to blend.