Panzanella

3 Tbsp. Olive oil
1 boule French artisan bread, cut into 1 inch cubes
1tsp. Kosher salt
2 large ripe tomatoes or cherry tomatoes, halved
1 cucumber, seeded and sliced 1/2 inch thick
1 yellow bell pepper, seeded and cut into 1 inch cubes
1/4 cup kalamata olives
3tbsp capers, drained
1 cup feta cheese, cubed (or mozzerella)

Vinaigrettte
1tsp. finely mined garlic
1/2tsp. Dijon mustard
3Tbsp. white wine vinegar
1/4c. olive oil
1/4c. canola or grape seed oil
salt and pepper to taste

Heat oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes or until nicely browned. Add more oil as needed. For the vinaigrette, whisk all the ingredients together. In a large bowl, mix the tomatoes, cucumber, yellow pepper, olives, capers, and cheese. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.