Garden Vegetable Panzanella

Ingredients

• Three 1/2-inch-thick slices of Tuscan bread, crusts removed and bread cut into 1/2-inch dice (5 cups)
• 2 tablespoons red wine vinegar
• Salt
• 1/4 cup extra-virgin olive oil
• Freshly ground pepper
• 3 medium tomatoes, cut into 1-inch pieces
• 1 small cucumber—peeled, seeded and cut into 1/2-inch pieces
• 1/2 medium red or yellow bell pepper, cut into 1/2-inch strips
• 1 celery rib, cut into 1/2-inch pieces
• 3 scallions, white and tender green parts only, thinly sliced
• 4 ounces button mushrooms, trimmed and thinly sliced (2 cups)
• 1/4 cup torn basil leaves

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