Rainbow Panzanella

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INGREDIENTS

  • For salad:
  • 6g Kosher salt
  • 2 large, ripe tomatoes, cut into 1-inch cubes (or about 12 cherry/grape tomatoes cut in half)
  • 1 hothouse cucumber, peeled, and sliced into 2,5cm cubes
  • 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 half and thinly sliced, rinsed and dried
  • 130g Ocean Spray® Craisins® Original Dried Cranberries
  • 20 large basil leaves, coarsely chopped
  • 24g capers, rinsed and drained
  • 760g large croutons (homemade or 2,5cm cubes)

  • For vinaigrette:
  • 1 teaspoon finely minced garlic
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons Champagne vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

DIRECTIONS

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, Craisins®, 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.

For the vinaigrette, whisk all the ingredients together.

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