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.

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 Dijon mustard
• 3 tablespoons DeLallo Golden Sweet Balsamic-Style Vinegar
• ½ cup DeLallo Extra Virgin Olive Oil
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

DIRECTIONS

1. Place mini focaccia toasts in a medium bowl. Pour olive oil over toasts and allow them to soak for 10-15 minutes.
2. Meanwhile, whisk together all the vinaigrette ingredients to make a smooth dressing.
3. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, radishes, capers, olives, watercress and basil.
4. 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.