Panzanella

So this was SUPER good....I thought it was funny cause I made this for lunch - and I smelt like it ALL day....so either make sure you have no where to go (or good gum..) - or you will smell like red onion all day!!  And I swear those are mozzarella cubes - not tofu, Ross :)  Super quick and totally worth it for either a side dish or a nice lunch meal!!  One suggestion would be to put grilled chicken or fish to make it more fitting for a whole meal too...

Makes 10-12 side dish / and 6-10 servings main dish - OBB

Ingredients:
French bread - cut into 1 inch cubes (8 cups)
3 tablespoons olive oil
1 cucumber, peeled, seeded, and diced
1 yellow pepper, diced
5 large tomatoes, diced
1 small red onion, diced
1 1/2 cups fresh mozzarella cheese cut into 1/2 inch cubes
1/3 cup chopped fresh basil

Vinaigrette
1/2 cup EVOO
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
salt and pepper

Preheat oven to 350.  Toss the bread cubes with 3 tablespoons olive oil and lay in a single layer on a baking sheet.  Bake in preheated oven for 10 minutes.  Remove from oven and cool to room temp.

Combine the cucumber, yellow pepper, tomatoes, onion, mozzarella, and basil in a large bowl.  Set aside.

Place the vinaigrette ingredients in a jar with a tight fitting lid.  Seal the jar and shake vigorously until combined.  Pour over veggies and add bread cubes.  Combine well.  Refrigerate for 15-20 minutes before serving, stirring periodically.