Garden Panzanella

• 1 loaf Baguette, Cubed Into Large Croutons
• 1/4 cups Olive Oil For Croutons
• 1 whole Small Red Onion, Thinly Sliced Into Rounds
• 1/2 whole Yellow Or Orange Bell Pepper, Cut Into Bite Sized Pieces
• 1/2 whole Red Bell Pepper, Cut Into Bite Sized Pieces
• 2 pints Cherry Tomatoes, Cut In Half
• 1 whole Cucumber, Peeled And Cubed Into Bite Sized Pieces
• 2 bunches Basil Leaves, Julienned
• 1 clove Garlic, Large And Minced
• 1/4 cups Red Wine Vinegar
• 1 teaspoon Dijon Mustard
• 1/2 cups Olive Oil For Vinaigrette

1. Mix bread cubes and olive oil (for croutons) in bowl. Season lightly. In a hot skillet, add the bread and toss until bread is nicely browned. Remove from heat.
2. In a bowl, add onions, bell peppers, tomatoes, cucumber, basil leaves and warm bread croutons.
3. Make the vinaigrette. Mix together garlic, vinegar, and mustard. Drizzle in the olive oil (for vinaigrette).
4. Pour vinaigrette over the bread and vegetables to liking. Season with salt and freshly ground pepper Best if allowed to sit for at least one hour, covered in the fridge.

croutons, ubc, red onion, bell pepper, red bell pepper, pints, cucumber, bunches basil, clove garlic, ubc, dijon mustard, olive oil

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