Panzanella with Olives and Capers

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.

Finished Panzanella salad on plate
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  • category title salad

  • cuisine type Italian

  • level simple

recipe by: delallo



  • 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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