Barefoot Contessa'S Panzanella Salad Recipe

Name: Barefoot Contessa'S Panzanella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 small French bread, cut into 1-inch cubes (6 cups); 1 teaspoon kosher salt; 2 large firm ripe tomatoes, cut into 1-inch cubes; 1 English 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 1/2 and thinly sliced; 20 large basil leaves, coarsely chopped; 3 tablespoons capers, drained; Vinaigrette; 1 teaspoon garlic, finely minced; 1/2 teaspoon Dijon mustard; 3 tablespoons champagne vinegar; 1/2 cup olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon fresh ground black pepper

Servings: persons

3 tablespoons olive oil
1 small French bread, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large firm ripe tomatoes, cut into 1-inch cubes
1 English 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 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
Vinaigrette
1 teaspoon garlic, finely minced
1/2 teaspoon Dijon mustard
3 tablespoons champagne vinegar
1/2 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

1
Heat the oil in a large saute pan.
2
Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned.
3
Add more oil as needed.
4
For the Vinaigrette.
5
Whisk all the ingredients together.
6
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.
7
Add the bread cubes and toss with the vinaigrette.
8
Season liberally with salt and pepper.
9
Serve, or allow the salad to sit for about half an hour for the flavors to blend.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 small French bread, cut into 1-inch cubes (6 cups), 1 teaspoon kosher salt, 2 large firm ripe tomatoes, cut into 1-inch cubes, and more.

Yes, Barefoot Contessa'S Panzanella Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Barefoot Contessa'S Panzanella Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions