Panzanella Salad

(from Sandra Harris at Raincoast Creative Salon)

• 4 cups torn pieces of rustic bread, 1 inch or so wide • 3 tbsp olive oil • salt and pepper • 1/4 cup red wine vinegar • 1 tbsp drained capers • 2 tsp grated lemon zest • 1 garlic clove, minced • 1/2 olive oil • 1 cup thinly sliced red onion (about half of a large onion) • 5 assorted ripe heirloom tomatoes, cut into largish chunks • 1 red bell pepper, julienned • 1 yellow bell pepper, julienned • 1 cucumber, peeled, seeded and chopped • 1 fennel bulb, trimmed and thinly sliced (love the addition of the licorice flavor of fennel) • 1/2 cup pitted Nicoise olives, sliced in half (I used black olives instead) • 1/4 cup chopped fresh basil leaves (chop these just before you toss them in so they don't blacken) • 1/4 cup shaved Parmigiano-Reggiano cheese Preheat the over to 300F.

Toss the torn bread pieces in a bowl with the olive oil and salt and pepper to taste. Spread the bread on one layer on a baking sheet and bake for 7-10 minutes. You want them toasted lightly but not as crisp as croutons.

In another bowl whisk together the vinegar, capers, zest and garlic. Season with salt and pepper. While whisking, add the rest of the olive oil in a thin stream until well mixed.

Add the onion, tomatoes, bell peppers, cucumber, fennel, olives and toss with vinaigrette. Add more salt and pepper if needed.

Add the basil and bread and toss to coat.

Divide among 4 plates and add cheese as a garnish.