Panzanella Verde

Name: Panzanella Verde
Ingredients: 1 loaf day-old ciabatta, halved lengthwise; Olive oil; Kosher salt and freshly ground black pepper; 1/4 cup chopped fresh basil; 1/4 cup red wine vinegar; 1 clove garlic, chopped; Pinch sugar; 1/2 cup extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground black pepper; 2 ounces baby arugula; 1 small English cucumber, quartered and diced; 1 cup pitted cerignola or manzanilla olives; 1 cup pitted picholine olives; 1 tablespoon capers, drained; 1 cup fresh flat-leaf parsley leaves; 1/2 cup torn fresh basil leaves; Extra-virgin olive oil, for drizzling

17 ingredients

13 steps

Ingredients

1 loaf day-old ciabatta, halved lengthwise
Olive oil
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh basil
1/4 cup red wine vinegar
1 clove garlic, chopped
Pinch sugar
1/2 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 ounces baby arugula
1 small English cucumber, quartered and diced
1 cup pitted cerignola or manzanilla olives
1 cup pitted picholine olives
1 tablespoon capers, drained
1 cup fresh flat-leaf parsley leaves
1/2 cup torn fresh basil leaves
Extra-virgin olive oil, for drizzling

Directions

1

For the bread: Heat a charcoal or gas grill to medium.
2

Brush the bread with oil and season with salt and pepper.
3

Grill on both sides until lightly golden brown.
4

Remove, and cut into large dice.
5

Set aside.
6

For the vinaigrette: Combine the basil, vinegar, garlic, sugar and 1/4 cup water in a blender and blend until smooth.
7

With the motor running, slowly add the oil and blend until emulsified.
8

Season with salt and pepper.
9

For the salad: Put the arugula, cucumbers, olives, capers, parsley and basil in a large bowl.
10

Add three-quarters of the vinaigrette and toss to coat the vegetables.
11

Add the bread and toss to coat.
12

Transfer to a large platter and drizzle with the remaining vinaigrette and EVOO.
13

Serve at room temperature.