Panzanella Italian Bread Salad

When your summer garden begins to give you the best flavor tomatoes, fresh garden basil, bell peppers and cucumbers make this salad.   You can take that day old french bread and your garden bounty and create a wonderful salad bursting with summer goodness.  Serve with cold chicken left over from your BBQ or serve with a grilled chicken for an easy summer meal.

Ingredients:

2 large ripe tomatoes cut into 1 inch cubes

1 english cucumber or seeded cucumber cut into 1/2 inch slices and cut into half

1 red bell pepper cut into 1" cubes

1 yellow bell pepper cut into 1" cubes

1/2 red onion thinly sliced
3 Tablespoons capers
20 large basil leaves, chopped
4 cups cubed french bread

Vinaigrette Dressing

1 teaspoon minced garlic

1/2 teaspoon dijon mustard

3 Tablespoons red wine vinegar

1/2 cup olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

In a large saute pan heat oil, add bread.  Over low heat cook tossing bread frequently to brown evenly, more oil may be added if needed.

Whisk the vinaigrette ingredients together and set aside.  In a large bowl mix the tomato, cucumber, peppers, red onion, basil and capers.  Add the toasted bread cubes and mix in the dressing, season with salt and pepper.  Serve immediately, the salad can sit a room temperature for 30 minutes