Panzanella Salad

Just a head's up on this one...once the salad is combined with the dressing it needs to sit 1 hour to allow the bread to absorb all the wonderful flavours.

4 cups crusty Italian bread, cut in large cubes
5 tbsps olive oil
2 cloves garlic, minced
1 large tomato
1/2 yellow pepper, diced
1/2 onion, thinly slices
2 lebanese cucumbers
a handful of spinach
and a bunch of fresh basil leaves, sliced or chopped

For the dressing:
1/4 cup olive oil
1 tbsp balsamic vinegar
1 tbsp capers
Parmesan, salt and pepper to taste

Start by cutting the bread into chunks. Heat 5 tbsps olive oil in a deep pan like a wok. Add minced garlic and remove from heat. Toss in the bread cubes to coat. Spread on a baking sheet and bake in a 275 F oven for 20 minutes. Set aside to cool.

Prepare the veggies and add them to a large bowl along with the cooled bread.

Mix the dressing and toss it all together. As noted above, leave the panzanella at room temperature for 1 hour before serving along with more parmesan.

And if you want homemade "capers" check this out

http://hotandcoldrunningmom.blogspot.ca/2015/11/dried-nasturtium-and-nasturtium-capers.html