Panzanella with tomatoes, cucumber, pepper and capers

Panzanella is a Tuscan salad made from vegetables and slices of stale bread soaked in sauce. He will perfectly cope with the task of "attaching" a drying loaf.

• Recipe author: Maria Dronova
• After preparation, you will receive 4 servings
• Cooking time: 13 minutes
• Prep time: 2 minutes
• Total recipe preparation time: 15 minutes

Ingredients

• Baguette 1 piece
• Olive oil 3 tbsp spoons
• Salt 1 tsp the spoon
• Medium tomato 2 pieces
• Medium cucumber 1 piece
• Yellow bell pepper 1 piece
• Red bell pepper 1 piece
• Small purple onion 1 piece
• Basil to taste
• Capers 3 tbsp spoons
• Olive oil 100 ml
• Dried garlic 1 tsp the spoon
• Dijon mustard ¹⁄₂ tsp spoons
• White wine vinegar 3 tbsp spoons
• Salt ¹⁄₂ tsp spoons
• Ground black pepper ¹⁄₂ tsp spoons

Cooking method

• Cut the bread into cubes and fry in olive oil until golden brown. Salt. Then, place the baguette pieces on a paper towel to remove excess oil.

• Chop the tomatoes, cucumber and peppers coarsely. Cut the onion into rings or half rings. In a large bowl, combine vegetables, basil leaves, and capers.

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• Prepare a dressing by mixing all the ingredients for it together.

• Season the salad with the sauce and add the croutons. Let the dish sit for about half an hour and serve.

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