Panzanella

I've made this salad three times in the last month. And I keep thinking of other reasons to make it. Clearly, I'm a fan.

Here are five things I love about it:

1. Grilled bread cubes soaked in garlicky dressing--um, yum.  
2. It's pretty heavy on the veggies without any greens. Sometimes I don't love greens.  
3. Cheese--you can opt for mozzarella or feta.  
4. It looks colorful and pretty and fancy (even though it's not) when assembled.
5. Makes a great, hearty accompaniment for many meals: pizza, salmon, pasta.

PANZANELLA 

• olive oil
• 1 small loaf artisan bread, cut into 1-inch cubes (6 cups)
• Kosher salt
• 1 hothouse cucumber, unpeeled, seeded, and slice 1/4-inch thick
• 1 red bell pepper, large diced
• 1 yellow bell pepper, large diced
• 1 pint cherry or grape tomatoes, halved
• 1/2 red onion, sliced in half rounds
• 4 ounces feta or mozzarella
• 20 basil leaves, cut in chiffonade, see here (optional)

VINAIGRETTE

• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dijon
• 1/4 cup red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup olive oil 

Heat 3 tablespoons olive oil in a large saute pan.  Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently for 5 to 10 minutes, until nicely browned. 

Place the cucumber, red pepper, yellow pepper, tomatoes, and red onion in a large bowl.  

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt, and pepper.  While still whisking, add the olive oil and make an emulsion.  

Pour vinaigrette over the vegetables. Add cheese and bread cubes and mix together lightly. Top with basil, if using.   

Set aside for 30 minutes for the flavors to blend. Serve at room temperature. 

Source: Ina Garten