Panzanella Salad with Green Oil (Basil), Ricotta Salata, Poached Egg - CAPATRITI

Panzanella Salad with Green Oil (Basil), Ricotta Salata, Poached Egg

INGREDIENTS

  • 3 tablespoons of Capatriti 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 1/2 inch thick
  • 1 red bell pepper, seeded and cut into 1-inch cubes
  • 1 yellow bell pepper, seeded and cut into 1-inch cubes
  • 1/2 red onion, cut in half and thinly sliced
  • 20 large basil leaves, coarsely chopped
  • 3 tablespoons capers, drained

Directions

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 together the ingredients.

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.

EXPLORE OTHER RECIPES

Gnocchi with Arugula Pesto
Fresh Ricotta & EVOO Tartine
Blueberry Pancakes
Crispy Eggplant with Spicy Tomato Sauce
Not-So-Chilly Chili
Spice-Rubbed Pork Chops