Panzanella Salad

Serves: 4

For the vinaigrette: 
¼ cup good-quality white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
½ teaspoon kosher salt
½ cup good green olive oil
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

For the salad:
Olive oil cooking spray
2 cups cubed Italian or peasant bread
2 large ripe tomatoes
½ green bell pepper, seeded and sliced into ½ inch slices
½ yellow bell pepper, seeded and sliced into ½ inch slices
½ small red onion, thinly sliced
1 to 2 cups fresh salad greens
20 to 30 basil leaves shredded
1 tablespoon capers, drained
Salt & pepper to taste

For the vinaigrette: 
1. In a blender or a mini processor, pulse the white wine vinegar, Dijon mustard, honey and the kosher salt until they are well blended. 
2. With motor running, slowly add oil. Season to taste with salt and freshly ground black pepper and set aside.

For the salad:
1. Turn on the oven broiler and place the top rack at least 10 inches from the flame or heating element.
2. Spread the cubed bread out on a cookie sheet and spray very lightly with the vegetable oil spray.
3. Lightly toast the bread under the broiler, watching carefully.
4. Turn the bread cubes, spray again, even more lightly and return the cookie sheet to the oven/broiler. When both sides are a light golden brown, remove from the oven and let come to room temperature.
5. In a large bowl, mix the salt tomatoes, cucumber, green and yellow peppers, red onion, basil, and capers. Add the bread cubes and toss with the half the vinaigrette. Tasting as you go, season with salt and pepper (the capers will add a certain amount of saltiness). Allow the salad to sit for about half an hour for the flavors to blend.
6. Portion the salad greens out onto four plates and top with the bread and tomato mixture.
7. Serve the salad with the remaining vinaigrette on the side.