You can use any kind of bread for this – Italian, French, cornbread, garlic, etc. buy new loaves or even make your own. In any case they all work great because you oven crisp them first. You don’t have to wait for fresh veggie season. Enjoy!
1 loaf of bread, cut into 1 inch chunks
1 red pepper, seeded & sliced into strips
1 green pepper, seeded & sliced into strips
3 Tbsp. chopped parsley (or 1 Tbps. dry)
1 peeled & sliced cucumber
2 big juicy tomatoes cut into chunks
1/2 small red onion, diced small
Dressing:
1 tsp. minced garlic (from the jar is fine)
Kosher salt & black pepper
1/2 cup extra virgin olive oil
3 Tbsp. white or rice vinegar
1/2 tsp. Dijon mustard
Preheat oven to 250 degrees while you prepare the veggies.
Spread the bread chunks out onto a pan and let dry out for about 45 minutes, until their real crispy.When bread is done, empty into a large bowl and add everything except the dressing, and toss well.
Whisk or shake up the ingredients and pour over; mix well again.