Panzanella - Summer Favorite

We found this recipe when searching for a filling, cool dinner for the summertime. My favorite part about this recipe is the ability to add and subtract veggies based on what's fresh at the farmer's market.

Panzanella
serves 8 - 10

For the salad:
2 Tablespoons good olive oil
1 teaspoon salt
1 loaf of crusty bread sliced into 1-inch cubes
1 pepper, red or orange, chopped
1 medium cucumber, peeled and chopped
1 red onion, chopped and held in a bowl of cool water - takes away some of the bite
2 - 3 medium tomatoes, cored and chopped
1 - 3 Tablespoons capers, rinsed and minced - I always exclude the capers
8 ounce ball of mozzarella, cubed
3/4 cup (roughly) basil leaves, julienned

For the dressing:
2 cloves garlic, finely minced
1 teaspoon dijon mustard
3 - 5 Tablespoons champagne, red wine, or balsamic vinegar
1/4 - 1/2 cup good olive oil
1 teaspoon salt
freshly ground black pepper

In a skillet or sauce pan large enough to hold all the bread cubes, heat 2 tablespoons of olive oil over medium heat. Add 1 teaspoon of salt and the cubes of bread, and toss to coat. Stir every few minutes until the bread is golden on all sides and crispy.

Drain the red onions from the water. Combine the bread with all the other salad ingredients in a large serving bowl.

In a small bowl or measuring cup, combine all the ingredients for the dressing. When first making this dressing, start with the lowest amounts given and work your way up to taste. Whisk all the ingredients until they have formed an emulsion and the dressing is slightly thickened.

A half hour before serving the panzanella, toss the salad with the dressing (re-whisk if necessary) and let sit so the flavors combine.