Panzanella

This is a Marilynn style recipe, so excuse the lack of specifics. I'll go back and add details later when I have time.

1 cucumber peeled and chopped
4 Roma tomatoes, chopped
1 round of fresh mozzarell cheese, chopped into cubes
1 package fresh basil, chopped

Combine all that in a large bowl

Take a loaf of Italian artisan ciabatta bread and chop it into large cubes
Set your oven to low broil
Toss bread cubes lightly in EVOO and place on a cookie sheet
Toast them lightly in the oven. KEEP A CLOSE EYE ON THEM! You're NOT making croutons! They should be lightly toasted, not hard as rocks.

Make a vinaigrette out of red wine vinegar, balsamic vinegar, fresh garlic, s&p, EVOO, and dijon mustard.

Toss bread with salad mix and dressing, serve immediately.
DELICIOUS!!!