Roasted Tomato Panzanella
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Roasted Tomatoes (see above)
  • ¼ c. drained capers
  • 6 T red wine vinegar
  • 4 c. bread cubes (pain de campagne or ciabatta or another firm flavorful bread)
  • 2 T. plus ⅔ c. olive oil
  • 1 garlic clove, minced
  • 1 bunch basil, leaves sliced into thin slices
  • 1 c. drained piquillo pepper strips
  • ¼ c. pitted green olives
  • Chopped Italian parsley, to garnish
  1. Soak the capers in 2 tablespoons of vinegar in a small bowl.
  2. Brush the bread cubes in olive oil and toast at 350 degrees until lightly crispy.
  3. In a large bowl, combine ⅔ c. oil, ¼ c. vinegar and garlic. Season with salt and pepper. Add the bread cubes, tomatoes, peppers, capers, olives and basil; toss to combine. Let sit for at least 1 hour before serving to allow the flavors to combine. Garnish with parsley and serve.
Adapted from Giada di Laurentiis
Recipe by The Domestic Front at