Panzanella Meets Italian Potato Salad

Servings: 4

Author:

Prep Time
30 minutes

Cook Time
20 minutes

Side Salad light dinner

Italian

summer salad fresh tomatoes

Instructions

1 Preheat oven to 400 ° F. Tear day-old bread into small chunks and place in a
baking dish. Using 1 tbsp. of olive oil, coat the bread thoroughly. Add salt to
taste and roast in the oven for 10 minutes until brown and crunchy. Toss halfway
through cooking.
2 Meanwhile, wash, core, and dice tomatoes. Sprinkle with salt, place in a
colander over a bowl to collect juice from tomatoes. Set aside for 15 minutes to
let juice work its way out of the tomatoes and collect in the bowl. This juice
will be added to the vinaigrette.
3 Cut potatoes into 1-inch cubes, skin on. Add to a pot of salted boiling water
and cook for about 6-7 minutes until firm and not mushy. Test with the tines of
a fork to make sure the potatoes don't overcook. Drain, season with a bit of
salt, and set aside to cool.
4 Mix vinegar, shallot, tomato juices, garlic, herbs, capers in a small bowl and
whisk. Add in the olive oil 1 tbsp. at a time and taste as you go until desired
flavor is achieved. Add salt as needed.
5 To a large serving bowl, add potatoes, diced tomatoes, cucumbers, olives, and
croutons. Pour on the vinaigrette and stir to coat. Garnish with chopped Italian
parsley and serve chilled or at room temp.