Panzanella Picnic Salad

Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe.

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Prep Time 20 min
Total Time 20 min
Servings 8

Ingredients

Croutons

1: loaf Italian or French bread

3: tablespoons olive oil

Vinaigrette

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

Salad

1: red bell pepper

1: orange or yellow bell pepper

1: pint (2 cups) cherry tomatoes

1: cucumber

1: cup torn basil leaves

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Directions

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.