This week we learn all about olive oil with our Integrated Nutritionist Chef Lolly Totero and special guest from the " so much More than a Grocery Store" Fairway Market's Import Expeditor -- William Sneddon.
Mark’s Favorite Panzanella Salad
Yield: 12 Serving
3 Tablespoons good olive oil
1 small French bread or boule, cat into 1-inch cubes (6 cups) (We used Red Fife Wheat Bread)
1 teaspoon kosher salt (we used sea salt)
2 large, ripe tomatoes cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded and sliced ½-inch thick
1 red bell pepper, seeded and cut in 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
½ red onion, cut in ½ and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoon capers, drained
For the Vinaigrette:
1 teaspoon finely minced garlic
½ teaspoon Dijon Mustard
3 tablespoons Champagne Vinegar
½ cup good olive oil
½ teaspoon kosher salt
¼ teaspoons freshly ground black pepper
- Head the oil in a large saute pan. Add the bread and salt; cook over low or medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed
- For the vinaigrette, whisk the entire ingredient 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.
Recipe courtesy of Ina Garten, Barefoot Contessa Parties! 2001