Nancy's Panzanella Salad Recipes | Pamela's Cooking With Love

Ingredients

• ¼ cup red wine vinegar
• 2 Tbsp dried oregano
• 1 Tbsp fresh lemon juice
• 2 garlic cloves, 1 smashed and 1 minced
• 1½ cups extra-virgin olive oil
• ½ tsp kosher salt
• 2 cups sungold tomatoes cut in half
• 2 cups heirloom cherry tomatoes, cut in half
• 2 cups olive oil, plus more for seasoning and brushing the bread
• 2 Tbsp kosher salt, plus more for seasoning
• ½ cup celery, thinly sliced
• 1 large shallot or 1 small red onion, petals separated and thinly sliced
• 1 cup red, yellow and orange bell pepper, julienned
• 1 cup fennel, sliced
• ½ cup taggiasca olives, pitted
• 6 Tbsp salted capers, soaked in water, drained and roughly chopped
• 1 lemon
• 10 slices crusty white bread
• 3 garlic cloves, halved
• ½ cup petite basil, plus more for garnish
• ½ cup whole mint leaves
• ½ cup celery leaves