Barefoot Contessa's Panzanella Salad

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 3 tablespoons olive oil
• 1 small french bread, cut into 1-inch cubes (6 cups)
• 1 teaspoon kosher salt
• 2 large firm ripe tomatoes, cut into 1-inch cubes
• 1 english cucumber, unpeeled, seeded, and sliced 1/2-inch thick
• 1 red bell pepper, seeded and cut into 1-inch cubes
• 1 yellow bell pepper, seeded and cut into 1-inch cubes
• 1/2 red onion, cut in 1/2 and thinly sliced
• 20 large basil leaves, coarsely chopped
• 3 tablespoons capers, drained
• 1 teaspoon garlic, finely minced
• 1/2 teaspoon dijon mustard
• 3 tablespoons champagne vinegar
• 1/2 cup olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 heat the oil in a large saute pan.
• 2 add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned.
• 3 add more oil as needed.
• 4 for the vinaigrette.
• 5 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.
• 8 season liberally with salt and pepper.
• 9 serve, or allow the salad to sit for about half an hour for the flavors to blend.