Farmers’ Market Panzanella

Ingredients for Salad and Croutons

  • 3 Tablespoons Basil Extra Virgin Olive Oil
  • 1 small french bread or ciabatta, torn into pieces
  • 1 teaspoon sea salt plus freshly ground pepper
  • 2 large tomatoes and one basket of grape or cherry tomatoes (look for the best and brightest, whatever catches your eye!)
  • 1 cucumber, unpeeled and cut into chunks (I leave the seeds in, but you can take them out if you prefer)
  • 1 red bell pepper and 1 yellow bell pepper, cut into chunks
  • 1/2 red onion, thinly sliced
  • handful of fresh basil, either julienned or coarsely chopped
  • 3 tablespoons capers, drained

Ingredients for Dressing


  1. For Croutons: Preheat oven to 350 degrees. Combine Basil Olive Oil and french bread in a bowl; toss until bread is all covered, season with sea salt and fresh ground pepper. Spread on baking sheet and bake for 10 minutes.
  2. For Dressing: whisk together all ingredients.
    For Salad: In large bowl, mix the tomatoes, cucumbers, peppers, onion, basil and capers. Add the croutons and toss with 1/2 the dressing. Add more as needed. Season with more salt and pepper, to taste. Allow the salad to sit at least half an hour for the flavors to blend.

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