Panzanella

I have a really delicious recipe for you today! My friend, Nita made this for me years ago when I was at her house for dinner. I was obsessed with it, but she is a gourmet cook so I was a little hesitant. I got the recipe from her that day but never made it! She has made it a few more times over the years and each time she makes it I think how I have to try making it myself. Let me tell you, it was so easy!

The recipe is from Ina Garten. The link and even a video how to is located here in case you want to check that out. I left the capers out in mine because, capers? come on....that's way too fancy. And instead of champagne vingear which was $10/bottle I used white wine vinegar. tasted the same. Give it a try- It's so good!
Note: When I make it again I will brown the bread cubes a little longer because they got soggy really fast. 

Panzanella
by Ina Garten
Ingredients
3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-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 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.