Try this recipe!

If you try one recipe this summer make it this one!  I made it tonight along side steaks that Rod put on the grill.  It was beyond delicious.  So full of flavor with the basil and tangy vinaigrette... and who doesn't love warm croutons?  This is a Barefoot Contessa recipe modified by moi.

PANZAZELLA - serves 12

Ingredients:

3 tablespoons olive oil

1 small French baguette or Italian bread cut into 1-inch cubes (6 cups)

1 teaspoon kosher salt

2 large, ripe tomatoes, cut into 1-inch cubes (or half cherry tomatoes; about 2 1/2 cups)

1 hothouse cucumber, unpeeled, seeded and sliced 1/2 an inch thick

2 yellow bell peppers, seeded and cut into 1-inch cubes

6 scallions chopped, white and light green parts

20 large basil leaves, coarsely chopped

For the vinaigrette:

1 close garlic, finely minced and grinded into a paste using kosher salt

1 teaspoon Dijon mustard

3 tablespoons champagne vinegar

3/4 cup olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Heat the 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 together the ingredients.

In a large bowl, mix the tomatoes, cucumber, yellow bell peppers, scallions and basil.  Add the bread cubes and toss with the vinaigrette.  Season liberally with salt and pepper.  Serve immediately to keep the croutons crunchy, or allow it to sit for up to 30 minutes while the flavors blend.

Enjoy!