Panzanella Salad (From Nordstrom's Entertaining at Home)

To make croutons

• 1 lb ciabatta
• 1/3 cup extra-virgin olive oil
• coarse salt
• fresh ground pepper

For salad and dressing

• 1 cucumber
• 1/2 small red onion
• 1 large red bell pepper
• 1 large green bell pepper
• 3 large tomato
• 1/2 cup basil, finely sliced
• 1 lb fresh mozzarella ball, bocconcini are about 1 inch in diameter
• 2 teaspoons coarse salt
• 1 teaspoon fresh ground pepper
• 2/3 cup extra-virgin olive oil
• 1/3 cup vinegar, balsamic
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder

Directions

1. 1

   Preheat oven to 350º to make croutons.

2. 2

   Cut the bread into 3/4 inch cubes and drizzle with olive oil, salt and pepper. Bake for about 15 minutes until lightly browned. They should be crunchy yet soft. Allow to cool while assembling salad.

3. 3

   Cut cucumber, red onion, bell peppers, and tomatoes into 3/4 inch pieces. Place in large bowl.

4. 4

   Drain and halve mozzarella balls and add to vegetables.

5. 5

   Add salt, pepper, olive oil, balsamic vinergar, lemon juice, and garlic powder into the large bowl. Mix well.

6. 6

   Add bread cubes and mix again. Serve immediately.