Panzanella Salad

I'm addicted to Panzanella salad.  It is all Ina Garten's fault.  She always has the best combinations of flavors, and the colors in this salad are hard to beat.  I've used this salad for a few picnics and its great the next day too, as long as you don't mind your croutons being slightly soggy.  Which I don't mind because the flavors are even more developed.  You can also make extra croutons and just add to salad on following days so they remain crispy. 

I made a few changes to Ina's recipe.  Sorry Ina!  I omitted the capers and basil and added a good handful of crumbled feta.  This is the perfect summer salad and everyone that has tried it raves about the flavors.

Panzanella Salad, courtesy of Ina Garten

3 Tbsp good olive oil

1 small French bread or boule, cut into 1-inch cubes (6 cups)

1 tsp 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 1/2 and thinly sliced

20 large basil leaves, coarsely chopped (I excluded)

3 tablespoons capers, drained (I excluded)

1 c. crumbled feta (optional)

For the vinaigrette:

1 tsp finely minced garlic

1/2 tsp Dijon mustard

3 Tbsp Champagne vinegar

1/2 cup good olive oil

1/2 tsp kosher salt

1/4 tsp 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.

For the vinaigrette, whisk all the ingredients together.

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. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

My favorite napkins... "Dinner Is Poured".