Summer Panzanella Salad

Yield: 3-4 servings
Time: Active: 15 minutes Inactive: 20 minutes

Ingredients:
Salad Ingredients:
1½ tablespoons good quality cooking olive oil
2 cups day old Italian or French baguette, diced into 1 inch cubes
1¼ cup cherry tomatoes, halved
½ cup cucumbers, diced (See note)
½ cup red bell pepper, diced
½ cup yellow bell pepper, diced
¼ cup red onion, thinly sliced
1 tablespoon capers, drained (See note)
1½ tablespoons fresh Italian Basil, roughly torn

Dressing ingredients:
1½ tablespoons red wine vinegar
½ teaspoon garlic, minced
½ teaspoon Dijon mustard (See note)
¼ teaspoon table salt
¼ teaspoon crushed black pepper
2 tablespoons extra virgin olive oil

Notes:

• Make sure you use good quality ingredients as nothing is being cooked.
• Cut all the vegetables to the same size in this salad. This ensures that you get a good mix of everything in each bite. So first half your cherry tomatoes and then dice the cucumbers and bell peppers to the same size.
• If your capers are small use as is. If your capers are large then half them.
• You can replace the Dijon mustard with any mustard you like. It’s preferable to use a coarse grain mustard for this salad.

Method:

1. Heat the cooking olive oil on medium heat in a sauté or grill pan. Add the bread and toss frequently in the oil for 10 minutes or until lightly browned and well toasted.
2. In a large salad serving bowl toss together the cherry tomatoes, cucumbers, bell peppers, onions, capers and basil.
3. In a small bowl whisk together the red wine vinegar, garlic, salt, pepper and extra virgin olive oil.
4. Add the bread to the salad bowl. Now add in the salad dressing and toss carefully.
5. Allow the salad to sit for 20-30 minutes for all the flavors to blend well together. Taste and adjust salt and pepper if desired. Serve right away.