4 c. bread cubes (pain de campagne or ciabatta or another firm flavorful bread)
2 T. plus ⅔ c. olive oil
1 garlic clove, minced
1 bunch basil, leaves sliced into thin slices
1 c. drained piquillo pepper strips
¼ c. pitted green olives
Chopped Italian parsley, to garnish
Instructions
Soak the capers in 2 tablespoons of vinegar in a small bowl.
Brush the bread cubes in olive oil and toast at 350 degrees until lightly crispy.
In a large bowl, combine ⅔ c. oil, ¼ c. vinegar and garlic. Season with salt and pepper. Add the bread cubes, tomatoes, peppers, capers, olives and basil; toss to combine. Let sit for at least 1 hour before serving to allow the flavors to combine. Garnish with parsley and serve.
Notes
Adapted from Giada di Laurentiis
Recipe by The Domestic Front at https://www.thedomesticfront.com/not-quite-summer-panzanella/