Panzanella (bread salad)

I'm not much of a vegetable eater during the winter months. But, when summer comes around, I can't wait to get my hands on some fresh veggies! I like it when food is pretty, and there is nothing prettier than the vibrant colors of summer vegetables!

What You'll Need

3 cups cubed bread (I used sourdough)
2 large ripe tomatoes, cut into chunks
1/2 medium red onion, thinly sliced
1/4 cup extra virgin olive oil
1 1/2 Tbsp red wine vinegar
1 tsp minced garlic
salt
fresh ground black pepper
1 medium yellow pepper, cubed
1 large cucumber, cubed
chopped parsley

What You'll Do

Heat oven to 400 degrees. Line baking sheet with foil. Arrange bread cubes in a single layer and bake 10-12 minutes. Meanwhile, put tomatoes, onion, oil, vinegar, garlic, salt and pepper in a large bowl. Let stand at room temperature at least 30 minutes, tossing occasionally. Add peppers, cucumbers and parsley to tomatoes. Let stand at least 15 minutes for flavors to blend. Just before serving, add bread cubes and toss thoroughly.