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Summer's Last Hurrah Panzanella
http://smittenkitchen.com/blog/2008/09/summers-last-hurrah-panzane...
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Photo © Deb Perelman
Ingredients
categorized
original
3 tablespoons good 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
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick
2 bell peppers, seeded and cut into 1-inch cubes
1/2 red onion, cut in half and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons champagne vinegar
1/3 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Ingredients
categorized
original
Produce
Basil, large leaves
(
20
)
Bell peppers
(
2
)
Garlic
(
1
teaspoon
)
Hothouse cucumber
(
1
)
Red onion
(
1/2
)
Tomatoes, large ripe
(
2
)
Condiments
Capers
(
3
tablespoons
)
Champagne vinegar
(
3
tablespoons
)
Dijon mustard
(
1/2
teaspoon
)
Cooking & Baking
Black pepper, freshly ground
(
1/4
teaspoon
)
Kosher salt
(
1 1/2
teaspoon
)
Olive oil, good
(
8 1/3
tablespoons
)
Other
1 small French bread or boule, cut into 1-inch cubes (6 cups)
Preparation
Read recipe preparation on
smittenkitchen.com
Smitten Kitchen
smittenkitchen.com
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Social Stats
54.1
Rating
1-100
4
Tweets
131
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Shares
1
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Views
597
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Recipe Stats
Published September 21, 2008 (4 years ago).
11 people saved this recipe.
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