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Panzanella with Olives and Capers

Panzanella with Olives and Capers

Name: Panzanella with Olives and Capers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 3 tablespoons DeLallo Extra Virgin Olive Oil; 1 (2.82-ounce) bag DeLallo Mini Focaccia Toasts; 1 pint cherry tomatoes, halved; 1 cucumber, seeded and cut into ½-inch slices; 1 red bell pepper, seeded and cut into 1-inch cubes; 1 yellow bell pepper, seeded and cut into 1-inch cubes; ½ red onion, thinly sliced; 6 radishes, thinly sliced; 1 (4-ounce) jar DeLallo Nonpareil Capers in Brine; 1 cup DeLallo Pitted Calamata Olives, halved; Bunch Watercress, slightly chopped; Bunch fresh basil, chopped; Vinaigrette; 1 teaspoon DeLallo Chopped Garlic in Water; ½ teaspoon DeLallo Dijon mustard; 3 tablespoons DeLallo Golden Sweet Balsamic-Style Vinegar; 3 tablespoons DeLallo Extra Virgin Olive Oil; ½ teaspoon DeLallo Sea Salt; ¼ teaspoon freshly ground black pepper

This recipe combines our favorite antipasti with a traditional Panzanella salad. With fresh vegetables, briny capers, and buttery Calamata olives, this hearty salad doesn’t skimp on flavor.

prep time

15min
wait time

15
total time

30
serving size

4

category title salad
cuisine type Italian
level simple

recipe by: delallo

Ingredients

3 tablespoons DeLallo Extra Virgin Olive Oil
1 (2.82-ounce) bag DeLallo Mini Focaccia Toasts
1 pint cherry tomatoes, halved
1 cucumber, seeded and cut into ½-inch slices
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
½ red onion, thinly sliced
6 radishes, thinly sliced
1 (4-ounce) jar DeLallo Nonpareil Capers in Brine
1 cup DeLallo Pitted Calamata Olives, halved
Bunch Watercress, slightly chopped
Bunch fresh basil, chopped
Vinaigrette
1 teaspoon DeLallo Chopped Garlic in Water
½ teaspoon DeLallo Dijon mustard
3 tablespoons DeLallo Golden Sweet Balsamic-Style Vinegar
3 tablespoons DeLallo Extra Virgin Olive Oil
½ teaspoon DeLallo Sea Salt
¼ teaspoon freshly ground black pepper

Directions

Place mini focaccia toasts in a medium bowl. Pour olive oil over toasts and allow them to soak for 10-15 minutes.
Meanwhile, whisk together all the vinaigrette ingredients to make a smooth dressing.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, radishes, capers, olives, watercress and basil.
Add the toasts and toss with the vinaigrette. Season with salt and pepper. Serve immediately; or allow the salad to sit for about half an hour for the flavors to blend.

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Keywords:

italian bread salad with olives , italian bread salad recipe