Summer Panzanella Salad and Tzaziki
Updated: Aug 2, 2020
3 tablespoons 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 or 4 cups cherry tomatoes 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick or 203 small cucumbers 1 red or 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 - optional For the vinaigrette: 1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons wine vinegar 1/2 cup olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper
Heat the oil in a large saute 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.
3 tbsp. olive oil Juice from 1 lemon 1-2 cloves garlic, minced finely (optional) 1/2 tsp. salt 1 cup plain yogurt, strained 2 small (Persian) cucumbers or ½ large hothouse cucumber, grated.
Combine olive oil, lemon juice, garlic, salt, and pepper in a bowl. Mix until well combined.
Using a whisk, blend the yogurt with the olive oil mixture and mix well.
Finally, add the cucumber. Chill for at least two hours. Serve with pita chips or crackers.