Category: Side Dish

Ina Garten, from Foodnetwork.com

Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved

Show: Barefoot ContessaEpisode: Beach Volleyball Picnic

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* cook Time: 10 min, yield 12 servings

Prep
15 min
Inactive Prep
30 min
Cook
10 min
Total:
55 min

Ingredients

* 3 tablespoons good olive oil
* 1 small French bread or boule, cut into 1-inch cubes (6 cups)
* 1 teaspoon kosher salt
* 2 large, ripe tomatoes, cut into 1-inch cubes
* 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
* 1 red bell pepper, seeded and cut into 1-inch cubes
* 1 yellow bell pepper, seeded and cut into 1-inch cubes
* 1/2 red onion, cut in 1/2 and thinly sliced
* 20 large basil leaves, coarsely chopped
* 3 tablespoons capers, drained
*

For the vinaigrette:

* 1 teaspoon finely minced garlic
* 1/2 teaspoon Dijon mustard
* 3 tablespoons Champagne vinegar
* 1/2 cup good olive oil
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper

Directions

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 all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red 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.

Based somewhat on Mollie Katzen’s recipe from the Enchanted Broccoli Forest

modified from http://www.bakespace.com/recipes/detail/Very-Much-Marinated-Potatoes/46587/ since I couldn’t find the original
* 14 medium (2 1/2-inch diameter) potatoes, unpeeled and sliced thin
* 1 cup red wine vinegar
* 3 cups water
* 8 medium cloves garlic, peeled and sliced in half lengthwise
* 2 tsp. salt
* 1 cup thinly sliced red onion
* fresh black pepper to taste
*
* OPTIONAL ADDITIONS:
* a drizzle of extra-virgin olive oil
* small amounts of minced fresh parsley, basil, and/or chives
* very thinly sliced bell pepper
* chopped tomatoes

DIRECTIONS

1) Place the potatoes, vinegar, water, garlic and salt in a large pot. Bring to a boil, lower heat to a simmer and cook uncovered until the potatoes are tender but not mushy (recipe says 15 minutes, but mine probably went at least 40 on low heat).

2) Drain and transfer to a medium-large bowl. Stir in the red onion while the potatoes are still hot and season to taste with black pepper. Allow to cool to room temperature.

3) If desired, drizzle with extra-virgin olive oil to taste and stir in some herbs and sliced bell pepper. Serve at room temperature or cold, plain or garnished with tomatoes.