Only make this in the middle of summer when you have dead ripe, home grown tomatoes.  It is OK, but not to die for, the rest of the year.

Ingredients:

• 3 Tab good olive oil
• 1 small French bread or boule, cut into 1-inch cubes (6 cups) (day old rustic bread works best)
• 1 tsp kosher 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 Tab capers, drained

Ingredients for the vinaigrette:

• 1 tsp finely minced garlic
• 1/2 tsp Dijon mustard
• 3 Tab Champagne vinegar
• 1/2 c good olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• butter lettuce

Directions for the vinaigrette:,

Whisk all the ingredients together.

Directions:

1. 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.
2. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.
3. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper.
4. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
5. Serve in butter lettuce cups

Serves: 8 – 10

Source:  A Tasty Tour of Italy – VPWL April 2015