Panzanella Picnic Salad

 

1

loaf Italian or French bread

3

tablespoons olive oil

3

tablespoons champagne vinegar

1

teaspoon Dijon mustard

1

clove garlic, finely chopped

1/2

cup extra-virgin olive oil

Salt and freshly ground black pepper to taste

1

red bell pepper

1

orange or yellow bell pepper

1

pint (2 cups) cherry tomatoes

1

cucumber

1

cup torn basil leaves

• 1 Cut bread into 2-inch pieces. In 10-inch skillet, heat 3 tablespoons oil over medium-high heat. Add bread cubes; cook, stirring frequently, until browned. If needed, add more oil. Remove bread from skillet; set aside.
• 2 In small bowl, beat vinaigrette ingredients with whisk until blended. Add 1/2 cup oil in slow, steady stream, beating until well blended. Add salt and pepper to taste; set aside.
• 3 Remove seeds and cut bell peppers into 2-inch pieces. Peel and cut cucumber horizontally in half; remove seeds and cut into 2-inch pieces. Cut cherry tomatoes in half.
• 4 In large bowl, combine vegetables and basil. Add vinaigrette; toss. Add croutons; toss again.