Panzanella

Ingredients

• 20 large basil leaves coarsely chopped
• 0.3 teaspoon pepper black freshly ground
• 3 tablespoons capers drained
• 3 tablespoons champagne vinegar 
• 1  hothouse cucumber unpeeled seeded sliced
• 0.5 teaspoon dijon mustard 
• 1 small bread french cut into 1-inch cubes 6 cups
• 1 teaspoon garlic finely minced
• 0.5 teaspoon kosher salt 
• 1 teaspoon kosher salt 
• 0.5 cup olive oil good
• 3 tablespoons olive oil good
• 1  bell pepper red seeded cut into 1-inch cubes
• 0.5  onion red thinly sliced cut in 1/2 and
• 2 large tomatoes ripe cut into 1-inch cubes
• 1  bell pepper yellow seeded cut into 1-inch cubes

Equipment

• bowl
• frying pan
• whisk

Directions

1. Watch how to make this recipe.
2. Heat the oil in a large saute pan.
3. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned.
4. Add more oil as needed.
5. For the vinaigrette, whisk all the ingredients together.
6. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.
7. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper.
8. Serve, or allow the salad to sit for about half an hour for the flavors to blend.