Pumpernickel, Mozzarella & Heirloom Tomato Panzanella

• 6 cups pumpernickel bread, stale and cut into 1-inch cubes
• 1 cup English cucumber, sliced in half & 1/4 inch slices (half moon shaped)
• 1 red bell pepper, roasted, seeded, peeled, and chopped
• 1/2 small red onion, thinly sliced & cut in half
• 1 cup mozzarella cheese, preferably fresh cut into cubes
• 1 cup tomatoes, preferably a mixture of yellow pear and red grape heirlooms
• 1/2 cup basil, thinly sliced (chiffonade)
• 1 garlic clove, finely minced
• 1/2 teaspoon whole grain mustard
• 1/4 cup balsamic vinegar, a good variety
• 1/2 cup olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

1. Mix together bread, cucumber, red bell pepper, onion, cheese, tomatoes, and basil in a large bowl.
2. Whisk together remaining ingredients to make the vinaigrette. Pour vinaigrette over the salad and toss until evenly coated.
3. Serve and enjoy!

pumpernickel bread, cucumber, red bell pepper, red onion, mozzarella cheese, tomatoes, basil, garlic, whole grain mustard, balsamic vinegar, olive oil, kosher salt, black pepper

Taken from www.food.com/recipe/pumpernickel-mozzarella-heirloom-tomato-panzanella-392038 (may not work)