Panzanella Salad

Italian basil leaves 4-6 nos

garlic infused olive oil 10 ml

French bread, cut into 1 inch cubes 100gms 1 nos

salt 1 tsp

ripe tomatoes, cut into 1 inch cubes 2 nos

hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick 1 nos

red bell pepper, cut into 1 inch cubes 1 nos

yellow bell pepper, cut into 1 inch cubes 1 nos

red onion, cut into half and thinly sliced 1/2 nos

capers, drained 3 tbsp

For the vinaigrette: garlic infused olive oil 10 ml

English mustard 1/2 tsp

champagne vinegar 20ml chilly infused olive oil 3 tbsp

salt 1 pinch

Freshly ground SPRIG TGSEB Whole Black Pepper 1 tsp