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Panzanella with Olives and Capers

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

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.

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.