Panzanella

This one came from the Barefoot Contessa. Add the vinaigrette while the croutons are warm, so it soaks in.

3  Tbs  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  English 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
 3  Tbs  capers, drained


Vinaigrette:
1  tsp  finely minced garlic
1/2  tsp  Dijon mustard
 3  Tbs   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 sauté 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 warm 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.