Summer Panzanella Salad

• 1 whole French Bread Loaf, Cut Into 1 Inch Cubes
• 3 Tablespoons Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon Pepper
• 20 whole Cherry Tomatoes, Halved
• 4 whole Persian Cucumbers, Sliced
• 10 whole Mini Bell Peppers, Sliced
• 1/2 whole Red Onion, Sliced
• 10 whole Basil Leaves, Chopped
• 1/2 cups Chopped Chives
• 3 Tablespoons Champagne Vinegar
• 1/2 cups Olive Oil
• 1 Tablespoon Fresh Orange Juice

1. Preheat oven to 350 degrees F.
2. Toss the bread cubes with the olive oil, salt, garlic powder and pepper and bake for 15-20 minutes until golden brown. Remove from oven and set aside.
3. In a large bowl combine the cherry tomatoes, cucumbers, bell peppers, red onion and herbs and toss together. Drizzle in the Champagne vinegar, olive oil and a squeeze of orange juice. Carefully toss everything together, including the bread cubes. Add more salt and pepper if needed. Serve immediately.

bread, olive oil, salt, garlic, pepper, cherry tomatoes, persian cucumbers, bell peppers, red onion, basil, chives, vinegar, olive oil, orange juice

Taken from tastykitchen.com/recipes/salads/summer-panzanella-salad/ (may not work)