Farmstand Herb Bread Salad

Ingredients

• 0.3 cup balsamic vinegar 
• 0.5 teaspoon pepper black freshly ground
• 0.3 cup capers drained
• 0.5 cup basil leaves fresh
• 1 tablespoon thyme leaves fresh
• 4  garlic cloves 
• 12 ounces bread italian country-style cut into 1-inch pieces
• 0.3 cup kalamata olives pitted
• 0.8 cup olive oil extra-virgin
• 1 tablespoon oregano leaves fresh
• 1 large roasted bell pepper yellow seeded coarsely chopped
• 0.5 teaspoon salt 
• 6  tomatoes seeded cut into large pieces
• 2  zucchini cut into 1/4-inch slices

Equipment

• food processor
• bowl
• baking sheet
• oven

Directions

1. Divide bread evenly between 2 baking sheets.
2. Bake at 350 for 10 to 12 minutes or until golden brown, stirring occasionally. Set aside to cool.
3. Combine garlic and next 5 ingredients in a food processor; pulse 5 to 6 times or just until chopped, stopping to scrape down sides.
4. Add oil and vinegar, and pulse until combined.
5. Combine bread, tomato, and next 4 ingredients in a large bowl; add dressing, and toss well.
6. Let salad stand, covered, at room temperature 30 minutes before serving.