Panzanella (Tuscan Tomato and Bread Salad)

Croutons:

• 1/2 baguette or 1 small baguette (preferably ciabatta
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• salt to taste
• black pepper to taste

Dressing:

• 1/4 cup olive oil
• 1 teaspoon red wine vinegar
• 1 teaspoon Dijon mustard
• Italian seasoning dash
• 1 clove garlic minced
• salt to taste
• black pepper to taste

Salad:

• 12 ounces tomato cut into bite-size pieces, assorted
• 1/2 English cucumber diced
• 1 bell pepper diced, used orange
• red onion chopped, to taste (start with 1/4 med. onion)
• 1 tablespoon capers
• basil chopped, handful, fresh
• parmesan shaved, to taste (optional)