Panzanella Salad

• 1/2 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
• 1/2 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
• 1/2 teaspoon Dijon mustard
• 3 tablespoons champagne vinegar
• 1/2 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. 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.

olive oil, bread, salt, tomatoes, red pepper, yellow pepper, cucumber, red onion, fresh basil, capers, salt, vinaigrette, garlic, mustard, champagne vinegar, olive oil, salt, pepper

Taken from www.myrecipes.com/recipe/panzanella-salad-1 (may not work)