Panzanella

July and August are perfect months for this salad. It is so delicious, you won't believe it!

3 T. evoo
1 small French bread cut into 1 inch cubes (6 cups)
1 t. kosher salt
2 large, ripe tomatoes cut into 1 inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1 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 half and thinly sliced
20 large basil leaves, coarsely chopped
3 T. capers, drained

For the vinaigrette:
1 t. finely minced garlic
1/2 t. Dijon mustard
3 T. red wine vinegar
1/2 c. evoo
1/2 t. kosher salt
1/4 t. freshly ground pepper

Heat the oil in a large saute pan. Add the bread and salt. Cook over low heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

In a large bowl, mix all the vegetables. Add the bread cubes and toss with vinaigrette. Serve or allow salad to sit for a while for the flavors to blend and the bread to absorb the liquid.