recipe
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rainbow-panzanella
Rainbow Panzanella
en-US

Rainbow Panzanella

Rainbow Panzanella
  • Prep Time

    10 minutes
  • Cooking Time

    30 minutes
  • Serving Size

    6 servings

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.