Frozen Key Lime Pie
This recipe from Ina Garten is the perfect ending to the Panzanella. Sweet, yet very tart, it has the freshest taste on the planet and man, oh man, I love it! Click on title for link to recipe on Ina's site.
via Barefoot Contessa PARTIES!
3 TBS olive oil
1 small French bread, cut into 1-inch pieces (~6 cups)
1 tsp kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and diced 1/2 inch thick
1 red bell pepper, seeded and cut into 1" cubes
1 yellow bell pepper, seeded and cut into 1" cubes
1/2 red onion, thinly sliced
20 large basil leaves, coarsely chopped
3 TBS capers, drained (optional)
1 tsp finely minced garlic
1/2 tsp Dijon mustard
3 TBS vinegar
1/2 c olive oil (I use lots less, and generally add more vinegar!)
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk together the ingredients.
In a large bowl, mix the tomatoes, cukes, peppers, onion, 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.
This salad is truly delish. And unusual. And fresh. And pretty healthy.