Panzanella

Adapted from Ina Garten on the Barefoot Contessa show (via Food Network)

Ingredients:

3 tablespoons good olive oil
Half a french baguette, torn into chunks (about 5-6 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
1/3 red onion,thinly sliced
Handful of basil, coarsely chopped
3 tablespoons capers, drained

For Vinaigrette:

1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons vinegar (I typically use Red Wine Vinegar, but Ina's recipe calls for Champagne)
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, and some fresh cracked pepper to your tasting.

For the vinaigrette, whisk all the ingredients together and set aside. I personally like to use a little jar to add all dressing ingredients then shake the life out of it. It keeps everything contained and its easy.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the toasted 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.