Garden Vegetable Panzanelle

Serves 12

6 slices stale Tuscan-style bread, crusts removed, cut into ½-inch cubes
6 ripe tomatoes, cut into small wedges
½ red bell pepper, cut lengthwise into ½-inch strips
½ yellow bell pepper, cut lengthwise into ½-inch strips
8 ounces mushrooms (choose your favorite; anything from button to shiitake) cut into ¼-inch slices
2 stalks celery, cut into ¼-inch slices
6 scallions, white and green parts, cut diagonally into ½-inch lengths
6 baby carrots, peeled and left whole, with an inch of green stem still attached
salt and freshly ground pepper to taste
¼ cup red wine vinegar
½ cup extra virgin olive oil
12 leaves fresh basil, torn roughly by hand

If the bread is not completely stale, dry the cubes by putting them in a 300˚F. oven for a few minutes, but don’t let them brown.

Put all of the vegetables into a large salad bowl. Make a vinaigrette in a small bowl by dissolving a teaspoon of salt in the vinegar, then adding the olive oil slowly, whisking continually to emulsify. Pour the vinaigrette onto the vegetables and toss well to coat everything evenly. Sprinkle the dry bread cubes lightly with water by dipping and flicking your fingers over them once or twice, and add them to the salad bowl along with the basil. Toss again. Season with salt and pepper. Taste it-if you think it needs something, make some more vinaigrette.

This recipe is from Simply Tuscan.