Panzanella

• 3 tbsp olive oil
• 4 garlic cloves, smashed
• 1 small sourdough boule, cut into 1" cubes (6 cups)
• 1 tsp kosher salt
• 3 lg ripe tomatoes, cut into 1" cubes
• 1 seedless cucember, halved and sliced 1/2" thick
• 1 yellow pepper, lg dice
• 1/2 red onion, cut in 1/2 and thinly sliced
• 1 cup chopped basil leaves
• For the dressing:
• 1 cup basil
• 1/2 cup olive oil
• 3 tsp lemon zest
• 3 tbsp lemon juice
• salt & pepper

1. Put the oil on very low heat, add the smashed garlic cloves and simmer until turning color. Remove the garlic. Heat the oil and add the bread and salt; cook over low to medium heat, tossing frequently for 10 minutres or until nicely browned. Add more oil as needed.
2. For the dressing, put the basil and olive oil in a blender and blend until basil is very fine. Push through a fine meshed sieve with a rubber spatula, pushing through all of the oil. Whisk in lemon zest, lemon juice and salt & pepper (not too much salt).
3. Put the onion in a bowl of ice water for at least 30 minutes.
4. In a large bowl, mix the cucumber, yellow pepper, basil and red onion and chill.
5. 30 minutes before serving add the tomatoes, bread cubes and dressing and toss. When time to serve test for salt & pepper.

olive oil, garlic, sourdough boule, kosher salt, tomatoes, cucember, yellow pepper, red onion, basil, basil, olive oil, lemon zest, lemon juice, salt

Taken from www.epicurious.com/recipes/member/views/panzanella-50152908 (may not work)