Panzanella Salad

1 Red Pepper and 1 Yellow Pepper, cleaned and cut in bite size pieces
1 Small red Onion, cut in halves and sliced thinly
1 Cucumber cut in bite size pieces
5 Tomates – I use Italian tomatoes, cut in bite size pieces
2 Scallions sliced thinly
2 Celery branches cut in small pieces
Fresh Italian Parsley – Fresh Basil leaves – 1/2 cup of each – chopped up finely.
1/2 Baguette (for the day before) cut up in cubes

1 Small French Shallot finely minced
1 Garlic Clove finely chopped
1/2 cup Olive Oil
1/4 cup Red Wine Vinegar
Salt & Pepper to taste

Drizzle 1 tablespoon of olive oil on the croutons and Grill in the oven until they start to brown and become very crispy.
For the Vinaigrette, mix everything in a small jar with a lid and shake vigorously.
Shake the jar to create an emulsion and you will see the mixture thickens as you shake the jar.
Keep in the fridge until it is time to serve.
When serving, make sure you pour the vinaigrette on the bread to moisten the cubes.They will soon become full of flavour and enhance the salad experience !
Serve with a glass of Red… Italian preferably and a piece of fresh baguette.

I use the same base to make a Greek salad… I know the purist will scream, but it is so good – Simply add a few Kalamata Olives a few chunks of Feta Cheese and sprinkle a teaspoon of Oregano… Delightful !

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