Tomato Panzanella Salad

This is one of my all time favorite salads - I am surprised that I have not posted it till now. I make it ever so often and is one of the few recipes that I remember by heart (kind-of). There are quite a few variations of the Panzanella salad out there, the one given below is broadly what I stick to based on the ingredients I have on hand.

Serves: 2 as main dish

INGREDIENTS:
Bread Croutons (homemade or store bought)
1 handful of salad leaves (optional)
2-3 handful of cherry tomatoes - halved
1/2 red onion
1 small green pepper
1 small red pepper
1 garlic clove - minced
2 tbsp - fresh basil leaves - chiffonade
2 tbsp Vinegar (Rice or Apple Cider)
2 tbsp Olive oil + 1 tbsp for making croutons
Salt
Pepper

NOTES:
- For making the croutons, you can use any bread - I used the multi-grain bread that I usually have on hand.
- A classic panzanella does not include salad leaves, but I tend to add a fistful to add a bit of crunch.

PROCESS:

1. If you are planning to make the croutons at home - its a pretty simple process. Tear 2 slices of bread into bite sized pieces. (You can use any bread -I used the multi-grain bread that I usually have). Put them in a bowl and drizzle olive oil (1tbsp) and mix well. If you want you can sprinkle a bit of salt and pepper as well - I dont. Spread the bread pieces in a single layer on to a parchment lined baking tray and put them in the oven at 400F for about 7 minutes. 
2. Prep the Veggies: Cut the cherry tomatoes into half and dice the onion. Dice the peppers and mince the garlic clove. Chop basil leaves.
3. Mix all the veggies and basil in a bowl. Top with the freshly made bread crumbs. 
4. Drizzle the oil and vinegar. Add salt and pepper to taste.
5. Let the salad for about 10-15minutes for the flavors to develop. You can eat it even later but be careful to add the bread just before eating otherwise it would become soggy.