Recipe: Garden Vegetable Panzanella (with bell peppers, mushrooms, and carrots)

GARDEN VEGETABLE PANZANELLA

FOR THE VINAIGRETTE:
Salt and freshly ground pepper to taste
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
FOR THE SALAD:
6 ripe tomatoes, cut into small wedges
1/2 red bell pepper, cut lengthwise into 1/2-inch strips
1/2 yellow bell pepper, cut lengthwise into 1/2-inch strips
8 ounces mushrooms, cut into 1/4-inch slices
2 stalks celery, cut into 1/4-inch slices
6 scallions, white and green parts, cut diagonally into 1/2-inch lengths
6 baby carrots, peeled and left whole, with an inch of green stem still attached
6 slices stale Tuscan-style bread, crusts removed, cut into 1/2-inch cubes
water (for sprinkling bread)
12 leaves fresh basil, torn roughly by hand

Make a vinaigrette in a small bowl by dissolving a teaspoon of salt in the vinegar, then adding the olive oil slowly, whisking continually to emulsify and set aside.

Place all vegetables (tomatoes, bell peppers, mushrooms, celery, scallions carrots) in a bowl. Pour the vinaigrette over the vegetables and toss well to coat evenly.

Sprinkle dry bread cubes lightly with water by dipping and flicking your fingers over them once or twice, and add them to the salad bowl along with the basil. Toss again. Season with salt and pepper. Taste it. If you think it needs something, make some more vinaigrette.

Serves 6
Adapted from source: Simply Tuscan: Recipes for a Well-Lived Life by Pino Luongo