Panzanella Salad

Panzanella is an Italian bread salad served during summer months. Taking advantage of crusty day old bread and fresh seasonal vegetables, this salad is perfect for picnics and barbeques. Serve this as a healthy alternative to mayonnaise heavy potato salad.

Makes 6 to 8 servings

For Salad:

1 small loaf or boule country bread, cut into 1-inch cubes (about 4 cups)
3 tablespoons extra virgin olive oil
4 plum tomatoes, cut into wedges
2 red bell peppers, cut into 1-inch pieces
1 cucumber, peeled, halved lengthwise, seeded and cut into ½-inch slices
1 small red onion, thinly sliced
1 cup pitted Kalamata olives
1 cup fresh basil leaves

For Dressing:

1 cup extra virgin olive oil
1/3 cup white wine vinegar
2 cloves garlic, minced
1 teaspoon Dijon mustard
1½ teaspoon kosher or sea salt
¾ teaspoon ground black pepper

Heat oven to 350° F. Place bread cubes on a large rimmed baking sheet, toss with 3 tablespoons of olive oil, and bake for 12 to 15 minutes, until golden and crunchy. Remove from oven and cool to room temperature.

To make the dressing, whisk together 1 cup olive oil, vinegar, garlic, mustard, salt, and pepper until emulsified. Set aside.

Combine cooled bread cubes, tomatoes, bell peppers, cucumber, onion, olives, and basil in a large bowl and toss with dressing. Serve immediately.