Heirloom Tomato, Roasted Pepper, and Mozzarella Panzanella Salad

Step 1: Dressing ... Mix all the ingredients in a small bowl, mason jar, or ziploc type of container; mix or shake, and refrigerate until ready to use. Remember, I like a very acidic dressing, you can always cut back on the red wine if you prefer; it is all a personal taste.

Step 2: Bread ... I prefer the bread to be day old. You can even let it set out over night on the counter. This salad is best - made with stale bread, trust me. Cut the crust off the bread; and then, cut into 1/2" cubes. Add the cubes to a sheet pan, and bake in a 350 degree oven, middle shelf, for 5-8 minutes until lightly toasted. Let them cool completely. This can easily be done ahead of time; and, stored in a ziploc bag.

Step 3: Tomatoes ... I love to use the small heirlooms (cherry tomato size). One, they have tons of flavor - they come in a variety of colors - and, they have less seeds than their bigger relatives. And, all they need, is to be cut in half. But, you should use what is in season. If you use the bigger tomatoes; make sure to lightly de-seed the tomato, with a light squeeze to get the seeds out. You don't want a soggy wet salad; then, chop in bite size pieces. Also, after preparing the tomatoes, set them in a colander, to drain if necessary; as you prepare the rest of the salad.

Step 4: Red Pepper ... I like to roast my own pepper. You could always use a jarred red pepper; but, I like one that is fresh roasted. Roasting a pepper can be done on a gas burner, grill, or under the broiler. Char the skin of the pepper on all sides, until nice and black; then, transfer to a bowl and cover with plastic wrap. Or you can put it in a small paper bag as well, and wrap it up. Let the pepper set at least 15-20 minutes; then, the skin will peel right off. DO NOT rinse the pepper; and, use the back of a knife, or a paper towel to remove the skin. Don't worry if you don't get it all off - it has tons of flavor. Then, dice up the pepper.

Step 5: Salad ... First, the mozzarella - I love to use the small 'mini' mozzarella balls, and squish them in half. I think it adds a nice rustic look. You could always cut them in half as well; or, use a large mozzarella ball, and cut in cubes. I just like the rustic appearance - personal preference.

Step 6: Then, add the bread cubes, peppers, tomatoes, mozzarella, onion, basil, and part of the dressing to the bowl, and toss to combine. Let the salad rest 5 minutes; then, add a the arugula and a bit more dressing; and toss again, so everything is coated. Let it rest 5 more minutes.

Step 7: Serve and ENJOY! ... Garnish with shaved or grated parmesan, and dig in. A perfect summer salad. Serve with grilled chicken; fish, pork; sausage, etc. Just about anything.