Heirloom Tomato Panzanella
INGREDIENTS
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3 tablespoons olive oil
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1 small French bread, cut into slices
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kosher salt
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2 heirloom tomatoes, cut in wedges
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1 pint red pear tomatoes or 1 pint cherry tomatoes, halved
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1 cucumber, unpeeled, seeded, and sliced 1/2-inch thick
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1 red bell pepper, seeded and cut into 1-inch cubes
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1 yellow bell pepper, seeded and cut into 1-inch cubes
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1⁄2red onion, cut in half and thinly sliced
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20 basil leaves, coarsely chopped
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3 tablespoons capers, drained
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FOR THE VINAIGRETTE
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1 teaspoon finely minced garlic
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1⁄2 teaspoon Dijon mustard
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3 tablespoons champagne vinegar
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1⁄2 cup olive oil
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1⁄2 teaspoon kosher salt
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1⁄4 teaspoon fresh ground black pepper
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