Recipe: Mona's Panzanella

Mona's Panzanella

Serves 8 to 10.

If you're transporting the salad, mix the croutons in just before serving so they don't get too soggy.

Croutons:

• 3 tbsp. extra-virgin olive oil

• 1 French baguette or small loaf Italian bread, cut into large cubes

• Salt to taste

• 1 tsp. good mustard

• 1 small clove garlic, minced or crushed

• 3 tbsp. Champagne vinegar

•¹/₂c. extra-virgin olive oil

Salad:

• 1 yellow bell pepper, seeded and cut into 1-in. pieces

• 2 c. cherry tomatoes, halved, or 4 medium tomatoes, cut into 1-in. pieces

• 1 cucumber, peeled, seeded and cut into 1-in. pieces

• 1 c. torn or chopped basil leaves, or more to taste

• Salt and freshly ground black pepper to taste

To make the croutons: Heat the oil in a large pan and add the bread cubes. Cook over medium heat, stirring frequently, until browned. Add more oil as needed, and salt to taste. Set aside.

To make the vinaigrette: Whisk together the mustard, garlic and vinegar in a small bowl. Whisk in the oil.

To complete the salad: Toss the vegetables with the dressing and then toss in the bread just before serving.

Nutrition information per serving of 10:

Calories191Fat16 gSaturated fat2 gSodium105 mg

Protein2 gCholesterol0 mgDietary fiber2 g