Panzanella Salad

   Just one more amazing way to use up all those ripe heirloom tomatoes!  This salad simply for lunch or accompanying grilled meats for dinner is perfect.  The Italians don't put preservatives in their bread. After one day the bread begins to stiffen and dry. Instead of throwing the bread out, they created this salad.  In a manner of speaking, this is using up the left-overs with out wasting them. The juices from the tomatoes and the dressing you add, soak into the bread, and it becomes one delicious combination of flavors.  You can tear the bread into bite size chunks, or toast them.  It is a matter of personal preference.  The untoasted bread becomes softened with the juices and the toasted bread remains a bit more crispy.  I have prepared this salad in both manners and think they are equally delicious.

As Always,
ENJOY!

Ingredients
3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt

2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained

For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a large bowl, add bread, oil and salt.  Toss to coat.  Spread evenly on a baking sheet. Toast in a 350 degree oven  for 8 - 10 minutes, or until crisp and lightly browned. 

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, 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.