Heirloom Tomato Panzanella

geniuskitchen.com

Judy's good eats!

3 tablespoons olive oil

1 small French bread, cut into slices

kosher salt

2 heirloom tomatoes, cut in wedges

1 pint red pear tomatoes or 1 pint cherry tomatoes, halved

1 cucumber, unpeeled, seeded, and sliced ½-inch thick

1 red bell pepper, seeded and cut into 1-inch cubes

1 yellow bell pepper, seeded and cut into 1-inch cubes

1 ⁄2 red onion, cut in half and thinly sliced

20 basil leaves, coarsely chopped

3 tablespoons capers, drained

subheading: FOR THE VINAIGRETTE:

1 teaspoon finely minced garlic

1 ⁄2 teaspoon Dijon mustard

3 tablespoons champagne vinegar

1 ⁄2 cup olive oil

1 ⁄2 teaspoon kosher salt

1 ⁄4 teaspoon fresh ground black pepper

Directions at geniuskitchen.com

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