And in case you are wondering ... those little cream colored babies ... they are "Italian ice" tomatoes! Sweet and delicious! I asked the grower this spring how they were and he replied "you try them, and we will both know!" :-) So I couldn't resist, and so happy that I did! I love my lilac peppers again this year, and of course the sweet banana peppers! What a snack!

Here is what I am making for dinner!

Panzanella

3 tablespoons good olive oil
1 small French bread (Bread Oven is the best - and a day old too!) cut into 1-inch cubes (6 cups)
1 teaspoon sea salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons white wine vinegar
1/2 cup good olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper


Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper.

This salad is always a hit when we have friends over, or I take it to a summer potluck! So fresh, full of flavor and just wonderful!!!