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Summer’s Last Hurrah Panzanella

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Photo: smitten kitchen

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Ingredients for 8 servings

3 tablespoons good olive oil

1 small French bread or boule, cut into 1-inch cubes (6 cups)

1 teaspoon kosher salt

2 large ripe tomatoes, cut into 1-inch cubes

1 hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick

2 bell peppers, seeded and cut into 1-inch cubes (I like to use a combination of purple or yellow or orange, to nicely colorize the dish)

1/2 red onion, cut in half and thinly sliced

20 large basil leaves, coarsely chopped

3 tablespoons capers, drained

1 teaspoon finely minced garlic

1/2 teaspoon dijon mustard

3 tablespoons champagne vinegar

1/3 cup good olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 tsp freshly ground black pepper

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