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Panzanella Salad

Enjoy this recipe from Coming Home with Gooseberry Patch Cookbook.

Submitted by: Gooseberry Patch from Columbus, OH

1/2 c. olive oil, divided
1 loaf French bread, cut into 1-inch cubes
1 t. salt
2 to 3 ripe tomatoes, cut into 1-inch cubes
1 red pepper, cut into 1-inch cubes
1 yellow pepper, cut into 1-inch cubes
1 cucumber, sliced 1/2-inch thick
1/2 red onion, halved and thinly sliced
1 bunch fresh basil, coarsely chopped
3 T. capers
Optional: salt and pepper to taste.

1 t. garlic, minced
1/2 t. Dijon mustard
3 T. champagne vinegar
1/2 c. olive oil
1/2 t. salt
1/4 t. pepper

Heat 2 tablespoons oil over low to medium heat in a large skillet. Add bread and salt to skillet; saute until deep golden, about 10 minutes, tossing frequently and adding remaining oil as needed. Drain on paper towels. Mix remaining ingredients except salt and pepper in a large salad bowl; add bread. Whisk together all Vinaigrette ingredients. Drizzle Salad with Vinaigrette and toss; add salt and pepper to taste, if desired. Let stand for 30 minutes before serving. Makes 12 servings.

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