Panzanella Salad

I'm heading over to Italy next Sunday, so I thought I would get in the Italian mood by serving this salad. The e.coli outbreak does not deter me from serving a dish full of tomatoes and cucumbers (the vegetables affected the most by the outbreak), mainly because Belgium has some of the strictest food standards that I have ever seen and there was not one case reported in the entire country.

This recipe is based off an Ina Garten recipe, and she is one of my favorite Food Network people. All of her recipes are easy, simple, and crowd pleasing. This dish is just day-old bread, veggies, some added chicken for good measure, and a vinaigrette dressing. How fabulous is that (Anyone?? Anyone??)?

Ingredients:

• Three Tablespoons olive oil
• One small French bread, cut into one-inch cubes (about six cups)
• One teaspoon Kosher salt
• Pepper to taste
• Two large, ripe tomatoes, cut into cubes
• One cucumber, skinned, seeded, and sliced 1/2 inch thick
• One red bell pepper, cut, seeded, and sliced into one-inch cubes
• One yellow bell pepper, cut, seeded, and sliced into one-inch cubes
• 20 large basil leaves, coarsely chopped
• Three boneless, skinless chicken breasts cooked and cubed into one-inch cubes
• Your choice of vinaigrette dressing

Prep:

• In a large saucepan, heat the oil and add the bread. Season liberally with salt and pepper, turning frequently until all of the bread is browned, about ten minutes.
• In a large bowl, mix remaining ingredients. Add the bread and too with the vinaigrette. Allow salad to sit for at least thirty minutes for flavors to blend.