Panzanella

Ingredients:

Salad

• 3 tbsp. l. olive oil
• 1 small loaf French bread or boule, cut into 2cm cubes (6 cups)
• 1 teaspoon coarse salt
• 2 large ripe tomatoes, cut into 2cm cubes.
• 1 hothouse cucumber, peeled, seeded and cut into 1cm thick pieces.
• 1 red bell pepper, seeded and cut into 2cm cubes.
• 1 yellow bell pepper, seeded and cut into 2cm cubes.
• Half a red onion, sliced ​​into thin half rings
• 20 large basil leaves, coarsely chopped
• 3 tbsp. capers, dried

Vinaigrette dressing

• 1 teaspoon crushed garlic
• 0.5 tsp Dijon mustard
• 3 tablespoons champagne vinegar
• 0.5 cups of quality olive oil
• 0.5 tsp coarse salt
• 1/4 tsp ground black pepper

Preparation:

1. Heat olive oil in a large skillet. Add the bread and salt; cook over medium heat, stirring frequently, for 10 minutes or until the cubes are golden brown. Add more oil if needed.
2. To prepare the vinaigrette dressing, whisk together all ingredients.
3. In a large bowl, combine the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season with salt and pepper to taste. Serve, or let the salad sit for about half an hour to allow the flavors to meld.