Posted Panzanella Salad

Welcome to "Pope's Plates: Generational Recipes," where I delve into my grandmother's treasured recipes, each dish holding a story and a sprinkle of nostalgia. This summer salad, made with fresh from the garden ingredients is guaranteed to be a crowd pleaser. Ingredients 2 large tomatoes - cut in ½ ” cubes OR 1 package of cherry tomatoes halved 1 hothouse cucumber - peeled or unpeeled, seeded, sliced in ½” thick pieces 1/4 red bell pepper - cut in ½ ” pieces 1/4 yellow bell pepper - cut in ½ ” pieces 1/4 orange bell pepper - cut in ½ ” pieces 1/4 green bell pepper - cut in ½ ” pieces ½ red onion - thinly sliced20 large basil leaves - coarsely chopped 3 tablespoons capers – drained 2 cups of toasted croutons Vinaigrette: 1 tablespoon finely minced garlic ½ teaspoon Dijon mustard 3 tablespoons Champagne vinegar ½ cup olive oil ½ teaspoon salt ¼ teaspoon ground black pepper Instructions: Mix vinaigrette and set aside. Cut all vegetables and chop basil leaves Pour vinaigrette over veggies and allow to sit over night to blend flavors. About 10 minutes before serving, add croutons to each serving bowl and stir croutons into the salad. This will allow the vinaigrette to soak into the croutons. We do not suggest adding croutons to the entire bowl as they will get mushy over time. Music used: What happens when we die by Savfk -    / @savfkmusic   Music used: What happens when we die by Savfk -    / @savfkmusic