Garden Bounty Panzanella Salad

• 1/4 cup olive oil
• 12 ounces French or ciabatta bread, cut into 1-inch cubes (about 12 cups)
• 4 large tomatoes, coarsely chopped
• 1 English cucumber, coarsely chopped
• 1 medium green pepper, cut into 1-inch pieces
• 1 medium sweet yellow pepper, cut into 1-inch pieces
• 1 small red onion, halved and thinly sliced
• 1/2 cup coarsely chopped fresh basil
• 1/4 cup grated Parmesan cheese
• 3/4 teaspoon kosher salt
• 1/4 teaspoon coarsely ground pepper
• 1/2 cup Italian salad dressing

1. In a large skillet, heat 2 tablespoons oil over medium heat. Add half of the bread cubes; cook and stir until toasted, about 8 minutes. Remove from pan. Repeat with remaining oil and bread cubes.
2. Combine bread cubes, tomatoes, cucumber, peppers, onion, basil, cheese, salt and pepper. Toss with dressing.

olive oil, bread, tomatoes, cucumber, green pepper, sweet yellow pepper, red onion, fresh basil, parmesan cheese, kosher salt, ground pepper, italian salad dressing

Taken from www.tasteofhome.com/recipes/garden-bounty-panzanella-salad/ (may not work)