Bread Salad "Panzanella"

Salad Ingredients:
· 3 tablespoons Extra Virgin Olive Oil
· 1 Bread Boule, cut into 1-inch cubes (approx. 6 cups)*
· 1 teaspoon Kosher Salt
· 2 large Tomatoes, seeded, and chopped into cubes
· 1 Hothouse Cucumber, roughly peeled, seeded, and quartered into 1/2 inch thick pieces
· 1 Red Bell Pepper, roughly chopped
· 1 Yellow Bell Pepper, roughly chopped
· 1/2 Red Onion, thinly sliced
· 20 large Basil Leaves, chopped in chiffonade
· 3 tablespoons Capers, drained
· Cubed Mozzarella (optional)

Vinaigrette Ingredients:
· 1 teaspoon Garlic, finely minced
· 1/2 teaspoon Dijon Mustard
· 3 tablespoons Champagne Vinegar **
· 1/2 cup Extra Virgin Olive Oil
· 1/2 teaspoon Kosher Salt
· 1/4 teaspoon fresh Black Pepper
· 1/4 teaspoon Crushed Red Pepper Flake (optional)

* Stale bread works perfect for this recipe.
**I like to use an Orange Muscat Champagne Vinegar that I found at Trader Joes.

I got this recipe from Ina Garten's collection. I didn't really have to change much from the original. You can easily switch this up to a roasted vegetable panzanella too with roasted eggplant, zucchini, squash, peppers, etc.

Directions:

1. Heat oil in a large pan. Add the bread and salt. Cook over medium low heat until nicely browned. Be sure to toss bread frequently, so all sides get a nice color. Set aside once sauteed.
2. Whisk all the Vinaigrette ingredients together, ending with the stream of oil to allow for emulsifying. Taste for seasonings.
3. In a large bowl, mix the tomatoes, cucumber, peppers, onion, capers and basil, and mozzarella. 4. Add the toasted bread to the bowl and mix.
5. Add the vinaigrette and toss to ensure that it is thoroughly incorporated.
6. Season with salt/pepper.
7. Allow the salad to sit for at least 30 minutes for the flavors to blend. Serve and enjoy!