CSA Week 14 - September 7th - panzanella

MAKE THIS BEFORE IT'S TOO LATE. Okay that's my general sentiment about all summer foods right now, but this panzanella (my first) is seriously good.

Be sure to store bread leftovers separate from the rest of the salad so the bread doesn't get soggy.

Panzanella

Adapted from here

Ingredients 

Salad

• 1 tbsp. olive oil and 1 tbsp. cooking oil
• 1 small loaf of bread, cut into approx. 1/2-in cubes
• 1-2 tsp. minced garlic
• A few pinches kosher salt 
• 2 large, ripe tomatoes, cut into 1-in cubes
• 1 cucumber, peeled and sliced
• 1 bell pepper (or more if you like), cut into 1/2-in cubes
• 1/4 red onion, thinly sliced
• ~20 leaves basil, coarsely chopped
• 2 tbsp. capers, drained

Vinaigrette

• 1 tsp. minced garlic
• 1/2 tsp. Dijon mustard
• 2 tbsp. white wine vinegar
• 1/3 cup olive oil
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper

Directions

• Whisk or shake the vinaigrette ingredients together. 
• Heat the oil in a large saute pan. Add 1-2 tsp. garlic, then the bread, and cook over low to medium heat, tossing frequently, for 10 minutes or until nicely browned.
• In a large bowl, mix the tomatoes, cucumber, bell pepper, onion, basil, and capers. Toss with the vinaigrette. Season with salt and pepper if needed. 
• Allow to sit and meld for about 1/2 hour. 
• Mix in bread cubes with each serving that will be eaten immediately. Make sure they soak up some of the delicious liquid (which we drank out of the bowls when we ran out of bread).