Heirloom Tomato and Basil Panzanella recipe | PCC Community Markets

Ingredients

• 2/3 cup extra virgin olive oil, divided
• 1 small loaf rustic bread, cut into 1-inch cubes (about 6 cups)
• Salt and pepper, to taste
• 2 cloves garlic, minced
• 2 to 3 heirloom tomatoes, cut into chunks
• 1 cup chopped English cucumber
• 1/4 cup thinly sliced red onions
• 1/2 cup chopped red bell peppers
• 1/4 cup red wine vinegar
• 20 basil leaves, torn
• 1/4 cup chopped Kalamata olives (optional)
• 2 tablespoons capers (optional)