Panzanella

Submitted by hockin

 

3 Tbl. extra virgin olive oil
1 small french bread or boule, cut into 1-inch cubes

1 tea. salt

 

2 large ripe tomatoes, cut into 1-inch pieces or 1 box grape tomatoes

1 English cucumber, unpeeled 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 small red onion, sliced thinly

20 large basil leaves, chopped

3 Tbl. capers, drained and rinsed in cold water

 

Heat oil in large sautee pan.  Add bread and salt, cook over low to medium heat, tossing frequently, until nicely browned.  Add more oil if needed.  In large bowl, mix vegetables, basil and capers.  Add bread cubes and toss with vinaigrette (recipe below).  Season with salt and pepper to taste.  Allow salad to sit for 1/2 hour to blend flavors.

 

 

Vinaigrette:

 

1 tea. finely minced garlic

1/2 tea. Dijon mustard

3 Tbl. red wine vinegar

1/2 c. extra virgin olive oil

1/2 tea. kosher salt

1/4 tea. freshly ground black pepper

 

Whisk all ingredients together.