For the salad:

• 2 cups good-quality bread, cut into 1-inch cubes
• 3 small zucchini, sliced into 1-inch pieces
• 1 red bell pepper, seeded and cut into 1 inch pieces
• 2 medium to large tomatoes, cubed into 1 inch pieces
• 1 red onion, cubed into 1-inch pieces
• 4 cloves garlic, roughly chopped
• 10 basil leaves, torn into small pieces
• 3 tablespoons olive oil, divided

For the vinaigrette:

• 3 parts olive oil (we used a smoked oil)
• 1 part balsamic vinegar
• 1 tablespoon whole grain Dijon mustard
• 2 cloves garlic, minced
• Salt and pepper to taste