Pumpernickel, Mozzarella & Heirloom Tomato Panzanella - cooking recipe

Ingredients

6 cups pumpernickel bread, stale and cut into 1-inch cubes
1 cup English cucumber, sliced in half & 1/4 inch slices (half moon shaped)
1 red bell pepper, roasted, seeded, peeled, and chopped
1/2 small red onion, thinly sliced & cut in half
1 cup mozzarella cheese, preferably fresh cut into cubes
1 cup tomatoes, preferably a mixture of yellow pear and red grape heirlooms
1/2 cup basil, thinly sliced (chiffonade)
1 garlic clove, finely minced
1/2 teaspoon whole grain mustard
1/4 cup balsamic vinegar, a good variety
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

Preparation

Mix together bread, cucumber, red bell pepper, onion, cheese, tomatoes, and basil in a large bowl.
Whisk together remaining ingredients to make the vinaigrette. Pour vinaigrette over the salad and toss until evenly coated.
Serve and enjoy!