This recipe is courtesy of the one and only Ina Garten, a.k.a. The Barefoot Contessa.
1 small loaf French bread, cut into 1-inch cubes (approximately 6 cups)
1 tsp. kosher salt
2 large tomatoes, cut into 1-inch cubes
1 cucumber, unpeeled and seeded, cut into chunks
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 a small red onion, cut into quarters and thinly sliced
20 large basil leaves, coarsely chopped
For the vinaigrette...
1 tsp. minced garlic
1/2 tsp. Dijon mustard
3 Tbs. champagne vinegar (I've also used red wine vinegar)
1/2 c. olive oil
1/2 tsp. kosher salt
1/4 tsp. pepper
Place the bread cubes on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake in a 400 degree F oven for 10-15 minutes or until toasted and golden brown.
Place the tomatoes, cucumber, red and yellow bell peppers, red onion, basil and bread cubes in a large bowl. Toss to combine.
Using a whisk, blend all of the ingredients for the vinaigrette and pour over the vegetable/bread mixture. Toss until everything is coated. Taste and adjust the seasoning as needed.
Allow the Panzanella to sit for 20-30 minutes before serving so that the flavors can combine.