Summer Strawberry Panzanella

• 8 ounces whole-wheat or multigrain bread, cut or torn into 1-inch pieces
• 6 tablespoons extra-virgin olive oil, divided
• 2 teaspoon kosher salt, divided
• 2 teaspoon freshly ground black pepper, divided
• 2 cups (about 1 1/2 pounds) cherry or mini-heirloom tomatoes, halved
• 1 cup strawberries, halved
• 1/2 cup sliced and quartered cucumber
• 4 ounces fresh mozzarella (about 1/2 cup), cubed
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh basil
• 2 teaspoons red wine vinegar
• 1 teaspoon fresh lime juice
• 1 garlic clove, minced

1. Preheat oven to 425u0b0 .
2. On a rimmed baking sheet, toss bread with 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Bake for 10-15 minutes, or until browned and toasted. Let cool completely.
3. In a large bowl, combine all remaining ingredients. Add toasted bread cubes to bowl. Toss with remaining 4 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Let stand for at least 30 minutes (and up to 4 hours) before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.

bread, extravirgin olive oil, kosher salt, freshly ground black pepper, cherry, strawberries, cucumber, mozzarella, red onion, fresh mint, fresh basil, red wine vinegar, lime juice, garlic

Taken from www.myrecipes.com/recipe/summer-strawberry-panzanella (may not work)