Panzanella for Two

Name: Panzanella for Two
Yield: Serves 2
Cuisine: Italian
Ingredients: 3 tablespoons, extra-virgin olive oil; 1 , shallot, minced; 2 tablespoons, white wine vinegar; 1 tablespoon, capers, rinsed; 2 , garlic cloves, minced; ¼ teaspoon, table salt; ¼ teaspoon, pepper; 3 tablespoons, extra-virgin olive oil, divided; 1 , small red bell pepper, stemmed, seeded, and cut into 1-inch pieces; 1 small yellow, summer squash, quartered lengthwise and cut crosswise into 1-inch pieces; ½ teaspoon, table salt, divided; ¼ teaspoon, pepper; ½ , English cucumber, quartered lengthwise and cut crosswise into ½-inch pieces; 4 ounces, cherry tomatoes, halved; 1 (6-inch), baguette, cut into 1-inch pieces; ¼ cup, chopped fresh basil; 1 ounce, Parmesan cheese, shaved with vegetable peeler

8 comments

Appears in Cook's Country August/September 2021

Why have bread on the side of your salad when you can have bread right in it?

SERVES2

TIME45 minutes

WHY THIS RECIPE WORKS

Italian cooks have long been masters of making great dishes out of humble ingredients, and panzanella—a (typically lettuce-free) salad with fresh vegetables and stale bread infused with a vinaigrette—is a prime example. We bypassed using st...

This is a members' feature.