Barefoot Bloggers – Panzanella
Here we are … another Barefoot Blogger Thursday! I was really excited about making August’s first recipe Panzanella, which was chosen by Melissa of It’s Melissa’s Kitchen. I’ve heard of panzanella, I may have tried it before, but I’ve never actually made it myself. It is such an unbelievably fresh and simple salad but at the same time quite impressive.
The recipe calls for using a French bread but I decided to change that up a bit. I wanted to incorporate a whole grain bread in it so I found a hearty whole grain with flax loaf at my grocery’s bakery, as well as a yummy kalamata olive bread. I can’t wait to make this again!
Oh and I have to just say….Congratulations Michael Phelps! I am just amazed at what he is accomplishing. Unbelievable!
Recipe found in Barefoot Contessa Parties!
3 TB good olive oil
1 small French bread or boule, cut into 1 inch cubes
1 tsp 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, coarsly chopped
3 TB capers, drained
For the vinaigrette:
1 tsp finely minced garlic
1/2 tsp Dijon mustard
3 TB Champagne vinegar
1/2 cup good olive oil
1/2 tsp kosher salt
1/4 tsp 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.
Are you following me on Instagram, Twitter, Facebook and Pinterest? If you’d like to subscribe to Aggie’s Kitchen and have each post delivered straight to your e-mail box, then please add your email here. Happy cooking!
There are affiliate links in this post. I make small earnings through any purchases made through these links. Thank you for supporting Aggie’s Kitchen!
Your salad looks yummy. How can you go wrong with fresh vegetables and toasted bread? I think next time I’ll take your advice and use a multi-grain bread.
Go Michael Phelps! He is so amazing! Your salad looks delicious. I will definitely make it again and try the multi-grain bread!
I think Michael Phelps is amazing! I can’t get enough of watching him. What a fab idea to use whole grain bread. I bet that made it even tastier. Great job- it looks delicious!
Your salad looks yummy with that whole grain flax bread. Oh, wouldn’t I love to give some to Michael Phelps? He’s doing us proud!
I just love the plate! Your salad looks great-I would like to try it with the multi-grain bread.
Beautiful Panzanella! It looks just like mine! hHow did you do that?
I wish I had read that you used Kalamata olive bread sooner. That is a great idea. I used Kalamta olives in the panzanella but that bread would have added a great extra flavor. Good idea.
This is one of my all time favorite recipes!! I looovvvveee those crunchy croutons….your picture is pretty, too!
I wish I had used whole grain bread. I think it would have made the dish a bit more hearty… then the two of us wouldn’t have eaten the whole bowl! Glad you liked it. GO USA!
~The Cat’s Pajamas
Glad you liked it! I think ANY bread would be good in this…of course I do love my carbs!
here’s my theory about panzanella: i can eat as much as i want because it’s salad! so the veggies cancel the bread.
YUM! That looks great! Perfect summer salad!
Your salad looks wonderful, and great job with the whole grain!
that looks delicious! thanks aggie for stoppying by my blog and that’s great you like it! hope to see you back!
at least the usa can win in swimming, but it looks like they are having a hard time winning in anything else.:(
Oooh, Panzanella! I like the idea of making it with olive bread! Your vinaigrette sounds so flavorful, too! I agree, Phelps’ performance is amazing!
your salad looks great and i love the mix up of the bread. adds a different flavor each time.
Phelps is so fun to watch he is in his own league that is for sure.
We used a whole wheat bread too–didn’t seem to change the flavor at all. And I’ll second that “Yay!” to Michael Phelps!
I just recently made my first panzanella and I fell in love. What a great idea to use multi grain bread. Michael Phelps is inspirational – what an athlete.
I like the salad with whole grain bread. Isn’t watching Michael Phelps fun? Such a great story. I might join the Barefoot Bloggers in Sept after the kissies are back in school.
oooh, I love panzanella and yours looks delicious. You have to love Barefoot Contessa. (I’m secretly obsessed with michael phelps’ shoulders)
All these gorgeous panzanella salads have me hungry and it’s way past my “allowed” eating time. Drats, I’ve got to make this recipe, looks great! Now, get grilling, we don’t have much time!
Yum Aggie! This looks so good and sounds so simple!
Your panzanella is definitely yummy looking too! I knew I forgot something with this; a glass of white wine would have been perfect for me. I love your bread idea too. Thank you for the compliment on my pictures. =D
The olive bread for the croutons sounds fantastic. I love panzanella and yours looks wonderful.
I’m seeing this panzanella popping up all over… and it’s beginning to tempt me!
I love that you used whole grain bread!
I also applaud Michael Phelps..and I am jealous that he gets to eat 10,000 calories a day!!!
Panzanella is a meal in itself Aggie. What a great salad. I have just joined the BB so will post my first recipe soon:D
I keep seeing this yummy dish in Blogger-land. I think I have to make this, and I want to steal your idea of using whole grain bread. Smart cookie!
Your salad does look yummy!
I can’t believe this is my 1st time visiting your blog! Everything looks great.
I have a dessert panzanella on my blog that you’d like, I think.