Panzanella

Adapted from the Barefoot Contessa. so make sure to use really good bread, really good cucumbers, really good tomatoes, etc. Olive oil should be pressed from hand by your friend who lives in Italy and this is ideally served in your garden in the Hamptons. lol. This is always a hit,. I think capers are key, and more basil then even the recipe calls for is great. I always make a simple vinaigrette with dijon, olive oil, balsamic vinegar, salt and pepper.

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 half and thinly sliced

• 20 large basil leaves, coarsely chopped

• 3 tablespoons capers, drained

• Arugula or watercress(optional)

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

1) Heat the oil in a large sauté 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, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette.  Season liberally with salt and pepper.  Let sit for about ½ hour prior to serving for flavors to blend