Panzanella Salad

Servings: 12 servings

Prep Time: 15 minutes

Total Time: 55 minutes

Source: Ina Garten with modifications by Terri Wuertz Hubner

Ingredients

3 tbls olive oil

1 small French bread or boule, cut into 1" cubes

1 tsp kosher salt

2 large, ripe tomatoes, cut into 1" cubes or 1 pkg cherry tomatoes cut in half

1 cucumber, unpeeled, seeded, cut in half and and sliced 1/2" thick.

1 red bell pepper, seeded and cut into 1" cubes

1 yellow bell pepper, seeded and cut into 1" cubes

1/2 red onion, cut in half and thinly sliced

1 ball of fresh mozzarella, torn into small pieces

20 large basil leaves, coarsely chopped

3 tbls capers, drained (or more)

Vinaigrette:

1 tsp finely minced garlic

1/2 tsp Dijon mustard

3 tbsp Champagne vinegar

1/2 cup olive oil

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Directions:

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently , for 10 minutes or until nicely browned. Add more oil if needed. This can also be done in a 350 degree oven.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix all ingredients except the bread cubes. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Allow the salad to sit for about 30 minutes for the flavors to meld.