Panzanella Salad

I only make this salad when tomatoes are in season.  It makes all the difference in the taste of this salad.   

PANZANELLA SALAD

(serves 4)

Salad Ingredients:

*3 tablespoons olive oil

*6 cups French bread, cut into 1-inch cubes

*1/8 teaspoon garlic salt

*2 medium tomatoes, cut into 1-inch cubes

*1 medium cucumber, remove seeds and cut into 1-inch cubes

*1 small red bell pepper, remove seeds and cut into 1-inch cubes

*1 small yellow bell pepper, remove seeds and cut into 1-inch cubes

*1 small orange bell pepper, remove seeds and cut into 1-inch cubes

*1/2 small green bell pepper, remove seeds and cut into 1-inch cubes

*1/2 medium red onion, sliced thinly

*10-15 large basil leaves, coarsely chopped

*2 tablespoons capers, drained

*4 ounce fresh mozzarella halved mozzarella pearls

Dressing Ingredients:

*1 garlic clove, finely minced

*1/2 teaspoon Dijon mustard

*3 tablespoon red wine vinegar

*1/2 cup olive oil

*1 teaspoon honey

*1 teaspoon Italian seasoning

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

Dressing Directions:

~In a small bowl, whisk all ingredients and refrigerate for at least 1 hour.

Salad Directions:

~Preheat oven to 400 degrees.

~In a small bowl, mix olive oil, garlic salt, and bread cubes together until bread is completely coated.

~Bake for 10-11 minutes.

~Remove from oven and set aside.

~In a large bowl, mix all the salad ingredients together.  

~Mix in dressing until everything is coated well.

~Allow salad to sit for 1/2-1 hour before serving.