Summer's Last Hurrah Panzanella
from Smitten KitchenIngredients3 tablespoons good olive oil1 small French bread or boule, cut into 1-inch cubes (6 cups)1 teaspoon kosher salt2 large ripe tomatoes, cut into 1-inch cubes1 cucumber, unpeeled, seeded, and sliced 1/2 inch thick2 bell peppers, seeded and cut into 1-inch cubes1/2 onion, cut in half and thinly sliced20 large basil leaves, coarsely chopped3 tablespoons capers, drained (optional)For the vinaigrette1 teaspoon finely minced garlic1/2 teaspoon Dijon mustard3 tablespoons champagne vinegar1/3 cup good olive oil1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper
Directions1. Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.2. For the vinaigrette, whisk together the ingredients.3. In a large bowl, mix the tomatoes, cucumber, peppers, onion, basil, and capers, if using. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper.4. Ideally, allow the salad to sit for about half an hour for the flavors to blend or serve immediately.
