Panzanella Salad with Red Wine Vinaigrette - Salads in a Jar

For salad

1 small loaf french bread, cut into 1 inch cubes 

3 Tablespoons olive oil 

1 teaspoon salt 

1 cucumber, seeded and cut into 1 inch cubes 

1 large tomatoes, cut in 1 inch cubes 

1 yellow bell pepper, cut into cubes 

1 red bell pepper, cut into cubes 

½ red onion, thinly sliced 

20 fresh basil leaves, chopped.

For Vinaigrette

1 teaspoon minced garlic 

½ Tablespoon Dijon mustard

3 Tablespoons red wine vinegar

½ cup olive oil 

½ teaspoon salt

¼ teaspoon crushed black pepper 

Coat bread pieces in olive oil, then salt and pepper. Brown in skillet until crisp. Mix all ingredients of vinaigrette and either layer on the bottom of the jar or store separately in an airtight container. 

Layer cucumber, bell pepper, tomatoes then onion and basil leaves on top of the jar. When ready to eat, pour ingredients of salad into bowl, shake vinaigrette to mix and then pour dressing over salad.