This Panzanella Salad is a bread salad made with ciabatta bread, arugula, cucumber, tomatoes, red onion, basil, capers, and an easy homemade vinaigrette.
In a small bowl, whisk together mustard, lemon juice, Italian seasoning, grated garlic, and salt. Slowly drizzle the olive oil while whisking. Continue whisking until the vinaigrette has become smooth and the oil is fully incorporated. Set aside until ready to use.
TOAST BREAD:
Move the oven rack to the middle position and preheat the oven to 425 degrees F.
Add the bread to a baking sheet and drizzle with olive oil. Toss to combine.
Bake for 10-12 minutes, or until the bread is golden brown and crisp, turning the bread halfway through cooking.
Allow the bread to cool before assembling the salad. This will be a good time to chop all of the veggies.
ASSEMBLE SALAD:
Add the cooled bread cubes, arugula, cucumber, tomatoes, red onion, basil, and capers in a large bowl.