Panzanella Salad Recipe:
Adapted from House Beautiful Jan 2009 (via my sister who tracked it down!)
3 tablespoons good olive oil
1 small French bread, cut into 1-inch cubes
1 teaspoon kosher salt
1 pint cherry tomatoes, cut in half
1 hothouse/english cucumber, unpeeled, seeded, and diced
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 (optional. i don’t like raw onion)
1 teaspoon finely minced garlic
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup of red wine vinegar
1/3 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. 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.