Heirloom Tomato Panzanella

• 3 cups torn Tuscan bread (1 1/2-inch pieces)
• 1/2 cup olive oil
• Kosher salt and freshly cracked black pepper
• 1/2 cup sliced English cucumbers (peeled and seeded)
• 1/2 cup finely julienned red onions
• 1/4 cup fresh parsley leaves
• 2 tablespoons Spanish capers, rinsed
• 2 tablespoons roughly chopped Tuscan olives
• 1/2 teaspoon finely minced garlic
• 6 fresh basil leaves, chopped
• 4 heirloom tomatoes, cut into 1 1/2-inch pieces (about 2 cups)
• 3/4 cup Mustard-Anchovy Vinaigrette, recipe follows, or as needed
• 1/4 cup red wine vinegar
• 2 tablespoons Dijon mustard
• 1/2 teaspoon chopped garlic
• 1/2 teaspoon chopped shallots
• 4 salt-packed anchovies, rinsed
• 1 1/2 cups grapeseed oil
• Kosher salt and freshly cracked black pepper

1. Preheat the oven to 350 degrees F.
2. In a medium mixing bowl, combine the bread and olive oil and season with salt and pepper.
3. Transfer to a baking sheet and bake until golden brown, 12 minutes.
4. Cool to room temperature.
5. Combine the cucumbers, onions, parsley, capers, olives, garlic, basil, tomatoes and cooled bread cubes in a bowl and dress with the Mustard-Anchovy Vinaigrette.
6. You may use more or less vinaigrette depending on your preference.
7. Season with salt and pepper.
8. Puree the vinegar, mustard, garlic, shallots and anchovies in a blender.
9. With the motor running, emulsify the oil into the mixture.
10. Season with salt and pepper.
11. Yield: 2 cups

bread, olive oil, kosher salt, cucumbers, red onions, parsley, spanish capers, olives, garlic, fresh basil, tomatoes, vinaigrette, red wine vinegar, mustard, garlic, shallots, salt, grapeseed oil, kosher salt

Taken from www.foodnetwork.com/recipes/geoffrey-zakarian/heirloom-tomato-panzanella.html (may not work)