This post is from 6 years ago but man it is SO SO GOOD. Truly, the perfect summer salad… and I’d say that even if it weren’t 50% bread. 😉
A few of you had asked about the salad we made with our homemade lobster rolls, and this is it… Panzanella! This recipe is originally from Barefoot Contessa and has become a family recipe of sorts. It all started when my friend Remy came home to Cape Cod with us, and she made the salad. It was an instant hit (no one would stop talking about it, so I had to get the recipe from her). Now, we make it for nearly every summer get-together… it’s one of my all-time favorite recipes and also an instant crowd-pleaser. While I was home on Cape Cod, my sister made it.. and let me photograph it. <3
- 1 baguette
- 1 red pepper
- 1 yellow pepper
- 1 cucumber
- 1 tomato
- About 20 leaves of fresh basil, washed and sliced into thin strips
- 1 tsp minced garlic
- 1 tsp dijon mustard
- 3 tbsp champagne vinegar
- 1 tsp salt
- 1/4 tsp of black pepper
- 1/2 cup of olive oil
First, make the croutons. Cut the baguette into one inch cubes and then toss them in olive oil, salt and pepper with more olive oil. Work in batches so not to crowd the pan.
Cut the peppers + tomato into one inch cubes, and the cucumber into small slices.
For the dressing, whisk together all of the ingredients except the olive oil. Once blended, add the olive oil in a slow steady stream… whisking as you pour.
Toss the vegetables with the dressing first… about 30 minutes before serving so that the flavors can blend. 15 minutes before serving, toss in the croutons (this ensures they won’t get too soggy!)