Panzanella

First off - this is not traditional. I think traditional Panzanella is much more reliant on tomatoes. But this is a great way to create a wonderful salad and clear out some veggies from the fridge. I mostly borrow from an Ina Garten recipe.

Ingredients

• 6 tablespoons good olive oil, 3 tablespoons divided

• 1 small French bread or boule, cut into 1-inch cubes (6 cups)

• 1 teaspoon ancho chili spice

• 1 teaspoon chili powder

• 1 teaspoon kosher salt

• 2 large, ripe tomatoes, cut into 1-inch cubes

• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick

• 1/2 red bell pepper, seeded and cut into 1-inch cubes

• 1/2 yellow bell pepper, seeded and cut into 1-inch cubes

• 1/2 red onion, thinly sliced

• 1 can heart of palm, cut in 1/2 inch pieces

• 20 large basil leaves, coarsely chopped

• 3 tablespoons capers, drained

For the vinaigrette:

• 1 teaspoon finely minced garlic

• 1/2 teaspoon Dijon mustard

• 3 tablespoons Champagne vinegar

• 1/2 cup good olive oil

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• Juice from the tomatoes

Directions

• Chop all ingredients. For the tomatoes, chop them and place the tomato pieces in a colander over a tray or bowl to catch the dripping juice. You will add the tomato drippings to the vinaigrette. 

• Heat 3 tablespoons of oil in a large sauté pan. Add the remaining oil, bread, salt, ancho chile, and chili powder in a bowl and toss until the bread is covered. 

• Place bread in the pan and 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, heart of palm, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. 

• Allow the salad to sit for about half an hour for the flavors to blend.