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Summer In Tuscany Panzanella Salad

Ingredients

• Vinaigrette
• 1/2
• cup olive oil
• 1/3
• cup red wine vinegar
• 2
• tablespoons strained tomato juice
• 1
• tablespoon Dijon mustard
• 1
• tablespoon honey
• 2
• cloves garlic, minced
• 1
• teaspoon kosher salt
• 1/2
• teaspoon freshly ground black pepper
• Salad
• 6
• cups cubed, stale, Italian bread or French baguette
• 3
• tablespoons olive oil
• 1
• teaspoon kosher salt
• 2
• large tomatoes, cut into 1-inch cubes
• 1
• cucumber peeled, seeded and cut into 1/2-inch slices
• 1/2
• cup pitted green olives, halved (such as Castelvetrano or Cerignola)
• 1/2
• cup red onion, thinly sliced into half-moons
• 1/4
• cup jarred roasted red peppers, sliced
• 1/4
• cup fresh basil, roughly chopped

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