Panzanella Salad

For the vinaigrette:

1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar (white and apple cider vinegar all work well.
1/2 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the Salad:

3 tablespoons olive oil
6 cup of day old bread cut into 1-inch cubes
1 teaspoon salt
2 large, ripe tomatoes, cut into 1-inch cubes, or halved cherry tomatoes
2 lemon cucumbers, unpeeled
1 pepper of your choosing
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped

For the vinaigrette combine all the ingredients into and bowl and mix well. Set aside.

Heat the 3 tablespoons of 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.

In a large bowl, mix the tomatoes, cucumber, pepper, red onion, and basil. 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 come together.