Panzanella Salad

Ingredients

• 1/2 cup olive oil, divided
• 1 loaf French bread, cut into 1-inch cubes
• 1 teaspoon salt
• 2 to 3 ripe tomatoes, cut into 1-inch cubes
• 1 red pepper, cut into 1-inch cubes
• 1 yellow pepper, cut into 1-inch cubes
• 1 cucumber, sliced 1/2-inch thick
• 1/2 red onion, halved and thinly sliced
• 1 bunch fresh basil, coarsely chopped
• 3 tablespoons capers
• Optional: salt and pepper to taste.
• Vinaigrette:
• 1 teaspoon garlic, minced
• 1/2 teaspoon Dijon mustard
• 3 tablespoons champagne vinegar
• 1/2 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preparation

1. Heat 2 tablespoons oil over low to medium heat in a large skillet. Add bread and salt to skillet; saute until deep golden, about 10 minutes, tossing frequently and adding remaining oil as needed. Drain on paper towels. Mix remaining ingredients except salt and pepper in a large salad bowl; add bread. Whisk together all Vinaigrette ingredients. Drizzle Salad with Vinaigrette and toss; add salt and pepper to taste, if desired. Let stand for 30 minutes before serving.