Rainbow Panzanella

Name: Rainbow Panzanella
Prep time: 10 min
Cook time: 30 min
Yield: 6 servings
Ingredients: 1 teaspoon Kosher salt; 2 Large, ripe tomatoes; 1 Hothouse cucumber; 1 Red bell pepper; 1 Yellow bell pepper; 1/2 Red onion; 1 cup Craisins® Original Dried Cranberries; 20 Large basil leaves; 3 tablespoons Capers; 6 cups Large croutons; 1 teaspoon Finely minced garlic; 1/2 teaspoon Dijon mustard; 3 tablespoons Champagne vinegar; 1/2 cup Olive oil; 1/2 teaspoon Kosher salt; 1/4 teaspoon Freshly ground black pepper

Prep Time
10 minutes
Cooking Time
30 minutes
Serving Size
6 servings

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Rainbow Panzanella

Ingredients

For salad:
Kosher salt1 teaspoon
Large, ripe tomatoes2 cut into 1-inch cubes (or about 12 cherry/grape tomatoes cut in half)
Hothouse cucumber1 peeled, and sliced into 1-inch cubes
Red bell pepper1 seeded and cut into 1-inch cubes
Yellow bell pepper1 seeded and cut into 1-inch cubes
Red onion1/2 cut in half and thinly sliced, rinsed and dried
Craisins® Original Dried Cranberries1 cup
Large basil leaves20 coarsely chopped
Capers3 tablespoonsrinsed and drained
Large croutons6 cups(homemade or 1-inch cubes)
For vinaigrette:
Finely minced garlic1 teaspoon
Dijon mustard1/2 teaspoon
Champagne vinegar3 tablespoons
Olive oil1/2 cup
Kosher salt1/2 teaspoon
Freshly ground black pepper1/4 teaspoon

Featured Product
Craisins® Original Dried Cranberries

Steps

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, Craisins®, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend. For the vinaigrette, whisk all the ingredients together.