Panzanella Salad

Ingredients

3 tablespoons olive oil

6 cups hearty sourdough or country bread, cut into 1-inch cubes (from a small boule)

1 teaspoon kosher salt

1 garlic clove medium, minced

0.5 teaspoons dijon mustard smooth

3 tablespoons white wine or champagne vinegar

0.33 cup olive oil

0.5 teaspoon kosher salt

Freshly ground black pepper to taste

2 ripe tomatoes large, cut into 1-inch cubes

1 hothouse cucumber unpeeled, seeded, and sliced 1/2 inch thick

2 bell peppers seeded and cut into 1-inch cubes (purple, orange, or yellow are nice for aesthetics if you can find them)

0.5 red onion cut in half and thinly sliced

Handful large basil leaves coarsely chopped

3 tablespoons capers drained

Equipment

sauté pan

whisk

large bowl

Directions

Heat 3 tablespoons of olive oil in a large sauté pan. Add the bread and 1 teaspoon salt and cook over low to medium heat, tossing frequently until the bread is golden on all sides, about 10 minutes. Add more oil as needed.

Whisk together all the dressing ingredients. Adjust seasoning to taste.

In a large bowl, mix the tomatoes, cucumber, peppers, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper.

Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend and croutons to soften.