Yellow Bell Pepper Panzanella From 'Family Table'

• 1/2 cup olive oil
• 1 medium onion, halved and thinly sliced
• 4 yellow bell peppers, cored, seeded, and cut into thin strips
• 2 garlic cloves, minced
• 2 cups cut or torn 1-inch chunks day-old bread
• 2 tablespoons capers, rinsed and drained
• 2 tablespoons white balsamic vinegar
• 2 tablespoons red wine vinegar
• Kosher salt and freshly ground black pepper
• 2 cups torn fresh basil leaves

1. Heat 2 tablespoons of the oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until translucent and light golden, 10 to 15 minutes.
2. Add the bell peppers and garlic and cook until very soft, about 30 minutes, stirring occasionally. Remove from the heat and cool to room temperature.
3. Meanwhile, preheat the oven to 325 degrees.
4. Toss the bread cubes with 2 tablespoons of the oil and spread on a baking sheet. Toast until light golden, 7 to 10 minutes; check them after 5 minutes to make sure they don't get too dark. Allow to cool.
5. In a large bowl, combine the pepper mixture and capers and fold in the bread. Add the two vinegars and season with salt and pepper to taste; set aside for about 15 minutes to blend the flavors.
6. Right before serving, gently mix in the basil leaves and drizzle the salad with the remaining 1/4 cup oil.

olive oil, onion, yellow bell peppers, garlic, bread, capers, white balsamic vinegar, red wine vinegar, kosher salt, basil

Taken from www.seriouseats.com/recipes/2013/04/yellow-bell-pepper-panzanella-from-family-tab.html (may not work)