Panzanella Salad

French Bread (or Italian) cubed 1”
1/4c olive oil
2 cups cherry tomatoes, halved
1 green pepper, chopped
1 yellow pepper, chopped...

Scallion, chopped
1 Can Cannellini beans, drained & rinsed
3 cloves garlic, minced
½ cup green olives, sliced
Medium cucumber, peeled, cubed 1”
Fresh Mozzarella, cubed 1”
Shallot, minced
½ cup olive oil
¼ cup red wine vinegar
Salt & Pepper
2T thinly sliced fresh Basil

Instructions

Toss bread cubes with 1/4c olive oil on baking sheet. Spread out and bake at 375 til golden – 12 to 15 minutes, shaking pan halfway thru to prevent bread from sticking. Remove from oven and cool completely. Bread cubes can be stored in a ZipLoc bag for 1-2 days.)   Mix tomatoes, peppers, scallions, beans, cucumber, garlic, olives and shallot in large bowl. Whisk 1/2c olive oil and vinegar together in small bowl and season with salt and pepper to taste. Drizzle dressing over vegetables, toss well and refrigerate for at least 2 hours or overnight.  10 minutes before serving add bread & mozzarella cubes to the vegetables and toss well. Sprinkle with Basil. Serve.