Puttanesca Panzanella
Ingredients
- Croutons ⓘ
- 1 medium loaf high-quality crusty bread, preferably white ⓘ
- 6 tablespoons olive oil ⓘ
- pinch kosher salt ⓘ
- Salad ⓘ
- 1 cup cherry tomatoes, halved ⓘ
- 1/2 cup kalamata olives, pitted and halved
- 2 cloves garlic, minced ⓘ
- 1 tablespoon capers, drained
- 1/4 cup Parmesan cheese, broken into small chunks
- 1 pinch red pepper flakes ⓘ
- 2 tablespoons balsamic vinegar ⓘ
- 2 tablespoons olive oil ⓘ
Instructions
- Cut most of the crust off of the bread and discard or save for another use. Cut the bread into 1-inch cubes. You should have about 4 cups.
- Heat a large heavy saute pan over medium-high heat. You want the croutons to fit in one layer with room in between to flip. You may have to fry the bread in two batches. When the pan is hot, add olive oil (just 3 tablespoons if you're only doing half), and when the oil is hot, add the cubes of bread in one layer (they should sizzle-but make sure they don't burn). After 2 minutes or so, when the undersides of the croutons are nicely brown, flip each crouton. Cook for another few minutes until brown and flip onto a plate.
- Combine all the salad ingredients, toss, and let sit for 15 minutes, stirring occasionally. Then add the croutons. You could serve on a bed of arugula or basil, but it really doesn't need it.
Nutrition & Diet Analysis (per serving)
629
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).