Panzanella

recipe adapted from Dula Notes

3 T extra-virgin olive oil

1 jalapeno sourdough loaf (from Fresh&Easy), cut into 3/4 inch cubes

1 t coarse salt

many (10 or 15-ish) heirloom grape tomatoes, cut into quartered

1 cucumber, sliced and quartered

2 bell peppers, seeded and cut into 1/2 inch cubes

1/2 red onion, cut in half and thinly sliced

8 oz fresh mozzarella, cut into 1/2 inch cubes

some dried basil (can't remember how much, probably a Tbsp or something)

vinaigrette

1 t finely minced garlic (or garlic powder)

1/2 t Dijon mustard

3 T balsalmic vinegar

1/2 C. extra-virgin olive oil

1/2 t salt

1/4 t. pepper

1. Heat the oil in a large saute pan or cast iron skillet and add the bread cubes and salt. Cook over low to medium heat, tossing frequently for 10 minutes or until nicely browned. Add more oil as needed.

2. Whisk all vinaigrette ingredients together.

3. In a large bowl, mix the tomatoes, cucumber, peppers, red onion, basil, mozzarella and capers. Add the vinaigrette and stir ingredients together. At this point you can add the bread cubes, season with salt and pepper and serve immediately or alternately, add half of the bread cubes and refrigerate for 1 hour. Add the rest of the bread cubes right before serving and season with salt and pepper. This gives you some bread cubes that have soaked up the vinaigrette and some crisp bread pieces.