Cornbread Panzanella

8 ounces cornbread, cut into 1-inch cubes
1/4 cup sliced roasted red peppers
2 cups sliced radicchio (about 4 ounces)
2 tablespoons capers
1 pound cherry tomatoes, halved
1 medium cucumber, halved lengthwise, seeded, and sliced
3 tablespoons red wine vinegar
1/2 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup torn fresh basil leaves


1. Preheat oven to 350°.

2. Place bread on a jelly-roll pan. Bake at 350° for 10 minutes or until crisp, stirring occasionally.

3. Combine bread, bell peppers, and next 4 ingredients (through cucumber) in a large bowl. Combine vinegar and next 3 ingredients (through black pepper) in a small bowl. Gradually add oil, stirring with a whisk. Pour over bread mixture; toss.

4. Let stand 5-10 minutes or just until bread begins to soften. Sprinkle with basil.



--Adapted from Cooking Light magazine