Savor your garden’s bounty with my version of a Tuscan classic! Toss fresh tomatoes with bell peppers, cucumbers, onions, tangy mozzarella and homemade croutons. Drizzle with my zesty Italian vinaigrette and enjoy! Smart Recipes, European Recipes, Vegetables Recipes, Recipes Vegetables European Panezella Salad Panezella Salad Recipe | PT1H Serves 12 Ingredients: 3 Tablespoons Extra-Virgin Olive Oil 6 Cups French Bread 1 Teaspoon Salt 2 Large Ripe Tomatoes 1 Hothouse Cucumber 1 Red Bell Pepper 1 Yellow Bell Pepper 0.5 Red Onion 0.5 Cup Mozerella Cheese 20 Large Basil Leaves 3 Tablespoons Capers 1 Clove Garlic 0.5 Teaspoon Dijon Mustard 3 Tablespoons Champagne Vinegar 0.5 Cup Extra-Virgin Olive Oil 0.5 Teaspoon Salt 0.25 Teaspoon Freshly Ground Black Pepper In a large saute pan over medium heat, heat the oil then add the bread and salt. Cook, tossing frequently, until browned, about 10 minutes. Add more oil as needed. Vinaigrette: In a small bowl, whisk all ingredients together until combined. Set aside. In a large bowl, mix tomatoes, cucumber, red pepper, yellow pepper, red onion, mozzarella, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

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