Panzanella Salad

This is the salad to make when fresh tomatoes are in season.  Buy them from your local produce stand - it will make all the difference.  I am pretty sure this is another Barefoot Contessa recipe.  Kerry, Sissy, and I love this salad.  My sister tried Ina's new version where you roast the veggies first.  She said it was not nearly as good. By the way, this recipe is in the family cookbook.

Panzanella Salad
3 T. good olive oil
1 small French bread, cut in 1-inch cubes
1 tsp kosher salt
2 large ripe tomatoes, cut in 1-inch cubes
1 hothouse cucumber, seeded, sliced 1/2" thick (these are the cukes wrapped in cellophane)
1 red bell pepper, cut in 1-inch cubes
1 yellow bell pepper, cut in 1-inch cubes
1/2 red onion, cut in half, sliced thin
20 large basil leaves, coarsely chopped

Heat oil in large saute pan.  Add bread cubes & salt; cook over low to medium heat, tossing frequently for 10 minutes, or until browned.  Add more oil if needed.
Whisk together vinaigrette ingredients.  In large bowl, mix tomatoes, cucumber, peppers, red onion & basil.  Season with salt & pepper.  Allow to sit for half an hour for flavors to blend.  Add bread cubes right before serving (unless you like soggy bread).

Vinaigrette:
1 tsp finely minced garlic,  1/2 tsp Dijon mustard,  3 T. champagne vinegar,  1/2 cup good olive oil,  1/2 tsp kosher salt,  1/4 tsp freshly ground pepper