Panzanella

My friend Kelly, who will also be making a few appearances here, made this for me a few summers ago and it has become a summer staple in our home. This is a Barefoot Contessa recipe - is she not amazing?!

3 T. olive oil
French bread, cubed
1 t. kosher salt
2 large ripe tomatoes, cubed
1 cucumber, seeded & chopped
1 red pepper, seeded & chopped
1 yellow pepper, seeded & chopped
½ red onion, thinly sliced
20 basil leaves, chopped
3 T. capers

Vinaigrette:
1 t. garlic
½ t. Dijon mustard
3 Tbsp. white balsamic vinegar
½ c. olive oil
½ t. kosher salt
Fresh ground pepper

Heat oil, add bread & salt, cook over low-med heat, tossing frequently for 10 min. (add more oil if needed). In large bowl, mix everything else. Add bread cubes & toss w/ vinaigrette. Season w/ salt & pepper