Recipe type: Worknight Dinners, Cooking for a Crowd
Prep time:
Total time:
Serves: 4-6 servings
Ingredients
12 ounces day-old crusty Italian bread, cut into cubes (about 6 cups)
2 medium tomatoes, trimmed and each cut into wedges
2 yellow heirloom tomatoes, trimmed and each cut into wedges
1 pint cherry tomatoes, halved
¼ cup capers, drained
½ cup olive oil
¼ cup plus 2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
¼ teaspoon salt
¼ teaspoon ground black pepper, plus more to taste
Instructions
Combine bread, tomatoes and capers in a large bowl. In a separate bowl, whisk together red wine vinegar, basil, salt and ¼ teaspoon of pepper. Slowly drizzle in olive oil to combine. Toss dressing with bread and tomatoes and let sit at room temperature, covered for at least an hour before serving. Serves 6 as an entree, 8-10 as a side dish or appetizer salad.
Recipe by In Good Taste at https://ingoodtaste.kitchen/three_tomato_panzanella/