Panzanella salad

Step by Step

Step 1

Heat ¼ cup of the oil in a large skillet over medium heat. Add the bread and ½ teaspoon salt; toss well. Cook, stirring frequently, until the bread is crispy and golden brown, about 10 minutes. Set aside to cool.

Step 2

In a large bowl, combine the tomatoes, peppers, cucumber, capers, wine vinegar, garlic, shallots, pepper, the remaining ½ teaspoon salt, and the remaining ½ cup oil. Toss well.

Step 3

Right before serving, add two-thirds of the toasted bread and basil to the salad. Toss to combine, then taste and adjust seasoning, if necessary (I usually add about ¼ tsp more salt). Transfer to a serving bowl and sprinkle the remaining toasted bread cubes over top. Serve immediately so the bread doesn't get soggy.