Rustic Bread Salad

• 1/4 to 1/2 cup pine nuts, for garnish
• 1 whole round loaf day-old rustic bread (about 1 pound)
• 3 tablespoons unsalted butter, melted
• 1/3 cup extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 3 ears sweet corn, shucked and steamed in the microwave on high for 3 minutes
• 3 bell peppers (red, yellow, orange, or any combination), cored, seeded, and coarsely chopped
• 1 medium zucchini, cut in 1/8-inch-thick slices and quartered
• 1 medium yellow squash, cut in 1/8-inch-thick slices and quartered
• 2 pints assorted cherry tomatoes, halved
• 1 cup loosely packed fresh basil leaves, cut into ribbons
• 2 cups loosely packed baby arugula or other baby greens
• 3 tablespoons loosely packed fresh Italian parsley leaves, chopped
• 1 large heirloom or farmstand tomato, cored, sliced, and cut into bite-size pieces
• Parmesan curls, for garnish (see Tip, page 18)
• 1/3 cup red wine vinegar
• 1 tablespoon balsamic vinegar
• 2 tablespoons freshly squeezed lemon juice (about 1 medium lemon)
• 1 tablespoon Dijon mustard
• 2 large cloves garlic, minced
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil

1. TO MAKE THE BREAD SALAD: Preheat the oven to 350F.
2. Spread the pine nuts on a baking sheet in a single layer and bake until golden, about 5 minutes.
3. Check frequently to make sure they do not burn.
4. Set aside to cool.
5. Increase the heat to 400F.
6. Cut the bread (with crust) into 3/4-inch cubes.
7. Combine the melted butter, olive oil, and salt in a small bowl.
8. Spread the cubes on a baking sheet in a single layer and toss with the butter mixture to coat evenly.
9. Bake, turning occasionally, until the cubes are browned and crisp, about 30 minutes.
10. Cool the bread thoroughly on the baking sheet.
11. Cut the corn kernels off the cob, and place in an extra-large serving bowl along with the bell peppers, zucchini, squash, cherry tomatoes, basil, arugula, and parsley.
12. Toss to mix evenly.
13. Add the heirloom tomato pieces and toss gently.
14. TO MAKE THE VINAIGRETTE: Whisk together the vinegars, lemon juice, mustard, garlic, salt, and pepper.
15. Add the olive oil in a steady stream, whisking constantly until the dressing emulsifies.
16. Pour over the salad and toss to mix.
17. TO SERVE: Garnish with the Parmesan shavings and toasted pine nuts.
18. Serve the dressed salad immediately.
19. Cover and refrigerate the salad and dressing separately up to 24 hours in advance.
20. Dress the salad and garnish with Parmesan and pine nuts just before serving.
21. To make Parmesan curls, scrape a vegetable peeler across the surface of the block of cheese.

pine nuts, bread, unsalted butter, extravirgin olive oil, kosher salt, sweet corn, bell peppers, zucchini, yellow squash, cherry tomatoes, basil, arugula, parsley, heirloom, parmesan curls, red wine vinegar, balsamic vinegar, freshly squeezed lemon juice, mustard, garlic, kosher salt, freshly ground black pepper, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/rustic-bread-salad-382588 (may not work)