Panzanella with Olives and Capers

Ingredients

• 3 tablespoons DeLallo Extra Virgin Olive Oil
• 1 (2.82-ounce) bag DeLallo Mini Focaccia Toasts
• 1 pint cherry tomatoes, halved
• 1 cucumber, seeded and cut into ½-inch slices
• 1 red bell pepper, seeded and cut into 1-inch cubes
• 1 yellow bell pepper, seeded and cut into 1-inch cubes
• ½ red onion, thinly sliced
• 6 radishes, thinly sliced
• 1 (4-ounce) jar DeLallo Nonpareil Capers in Brine
• 1 cup DeLallo Pitted Calamata Olives, halved
• Bunch Watercress, slightly chopped
• Bunch fresh basil, chopped
• Vinaigrette
• 1 teaspoon DeLallo Chopped Garlic in Water
• ½ teaspoon DeLallo Dijon mustard
• 3 tablespoons DeLallo Golden Sweet Balsamic-Style Vinegar
• ½ teaspoon DeLallo Sea Salt
• ¼ teaspoon freshly ground black pepper