Kyle On: My Favorite Recipe From the Garden
I love incorporating the fresh herbs from our garden into my everyday cooking. But when I find a new recipe and the main ingredients are the fruits and vegetables growing in my backyard, I drop everything to get in the kitchen. Our tomatoes, peppers and cucumbers had a great harvest this summer, which made this Panzella recipe from Ina Garten really rewarding to make! You can see her make this recipe on her show, Barefoot Contessa here.
Here’s what you’ll need:
3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher 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 into 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 tablespoons capers, drained
For the dressing:
1 teaspoon finely minced garlic
½ teaspoon Dijon mustard
3 tablespoons Champagne vinegar
½ cup good olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Heat the oil in a large sauté 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.
See the entire recipe from the Barefoot Contessa Cookbook here.