3 tbls. olive oil
1 small french bread, cut into 1-inch cubes (6 cups)
1 tsp kosher salt
2 large, tomatoes, cut into 1 inch cubes
1 hothouse cucumber
1 red bell pepper
1 yellow bell pepper
1/2 red onion, thinly sliced
20 large basil leaves, coarsely chopped
3 tbls capers, drained
Heat the oil in a large saute pan.
Add the bread and salt.
Cood over low to medium heat tossing frequently for 10 minutes or until nicely browned.
Add more oil as needed
Chop veggies into 1 inch cubes. In a large bowl, mix ingredients together. Add the bread cubes and toss with vinaigrette (or balsalmic). Season liberally with salt and pepper. Serve, or allow the salad to sit for aobut half an hour for the flavors to blend.