PANZANELLA

3 tablespoons good olive oil

6 cups good Italian bread cut into 1-inch

1 teaspoon kosher salt

2 large ripe tomatoes cut into 1-inch cubes

1 whole cucumber, unpeeled, seeded, cut into 1/2-inch chunks

1 whole red pepper, seeded, cut into 1-inch cubes

1 whole yellow pepper, seeded, cut into 1–inch cubes

1/2 red onion, thinly sliced

1/4 cup coarsely chopped fresh basil leaves

3 tablespoons capers, drained  

    

For the vinaigrette:     

1 teaspoon finely minced garlic     

1/2 teaspoon Dijon mustard     

3 tablespoons champagne vinegar   

1/2 cup good olive oil   

1/2 teaspoon kosher salt    

1/4 teaspoon freshly ground black pepper

Heat the oil in a large sauté pan.  Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned.  Add more oil as needed.  For the vinaigrette - whisk together the ingredients.   In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil and capers.  Add the bread cubes and toss with the vinaigrette; season liberally with salt and pepper.   Serve, or allow the salad to sit for about half an hour for the flavors to blend.