Barefoot Contessa Panzanella
Barefoot Contessa Panzanella is :
dairy free , lacto ovo vegetarian , veganBy Leites Culinaria
red bell pepper
yellow bell pepper
Make the vinaigrette
Whisk together the garlic, mustard, vinegar, oil, salt, and pepper.
Make the bread salad
Heat the oil in a large saute pan.
Add the bread and salt and cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned.
Add more oil as needed.
Remove from the heat.
In a large bowl, combine the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.
Add the bread cubes and the vinaigrette and toss to coat. Season the bread salad liberally with salt and pepper.
Serve immediately or let the salad sit for half an hour to allow the flavors to blend before serving.
Wine Pairing :
Panzanella works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes.