Summer Panzanella

Ingredients (serves 4-6):

For Vinaigrette:

1

Cut tomatoes into large chunks, thinly slice onion, cut seeded yellow bell pepper into 1 inch cubes, seed and slice cucumber into 1/2 inch thick slices, and cut basil leaves into 1/4 inch thick ribbon. Set aside.

2

Place the bread whole in a large bowl with water (not included in the ingredients) and soak for 2 minutes per side. (Skip this process if using fresh bread.)

3

Squeeze out water from soaked bread, cut into 1 inch cubes or tear into bite-size pieces.

4

In a large bowl, whisk together all vinaigrette ingredients.

5

Add bread and all other ingredients from step 1 into the vinaigrette bowl and toss to coat well, then leave at room temperature for about 30 minutes.

6

Serve at room temperature or chilled. This recipe may be made up to a day in advance, but refrigerate after leaving at room temperature for 30 minutes.