Name: Panzanella Salad
Yield: Makes 12 servings
Ingredients: ½ 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; ½ 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; ½ teaspoon Dijon mustard; 3 tablespoons champagne vinegar; ½ cup olive oil; ½ teaspoon salt; ¼ teaspoon pepper

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.

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Panzanella Salad

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