Panzanella Salad - Tuscan Bread Salad - great for the summertime.

6 cups day old bread cubed
3 cups cherry tomatoes halved
3/4 red onion sliced
1/2 cup chopped cucumber
1 green pepper chopped
1/2 cup black olives sliced
1/4 cup olive oil plus 3T
4 t red wine vinegar
2t dijon mustard

Heat a frying pan and add 3 T olive oil. Add the bread cubes and cook until a deep golden brown.

Separately, combine the tomatoes, onion, cucumber, green pepper and black olives.

In another bowl, blend the olive oil, vinegar and dijon mustard.

Then combine everything and salt and pepper to taste.

Cover and refrigerate at least an hour.
Serves 8