This is a staple during the summer at our house. Ingredients can be added and subtracted depending on your supplies and taste. for example, I know Panzanella salads have bread or croutons, but I never add them because I don’t like soggy bread! This salad is good for several days.
Lindsay
Salad:
- 1 pint cherry tomatoes, halved, or 4-5 small tomatoes, diced
- 1 English cucumber, seeded, quartered and sliced 1/2″ thick
- 1 red bell pepper, seeded and cut into 1″ cubes
- 1 yellow bell pepper, seeded and cut into 1″ cubes
- 1/2 red onion, thinly sliced
- 1 cup marinated artichoke hearts
- 20 basil leaves, coarsely chopped
- 3 tablespoons capers, drained
Vinaigrette:
- 1 teaspoon garlic, minced
- 1/2 teaspoon Dijon mustard
- 3 tablespoons champagne vinegar
- 1/2 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Whisk vinaigrette ingredients together in a small bowl. Mix salad ingredients together in a large bowl. Toss with vinaigrette. Season with salt and pepper.
Spencer Family Cookbook 