Panzanella Salad with Spinach

I made this salad recently and it was so delicious.  Its fancy and maybe a little time-consuming, so its great for a fancy dinner or when you're asked to bring a salad to a get-together.

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Panzanella Salad with Spinach

From Jenny Evans Gatherings

For the bread:

1 crusty loaf of multigrain bread (I used Kroger's PS brand multigrain bread)

2 Tbs. olive oil

Salt and Pepper to season bread

For the Vinaigrette:

1/2 c. extra virgin olive oil

2 Tbs. red wine vinegar

1/2 tsp. dijon mustard

1/2 tsp. salt

pepper, to taste

For the Salad:

2 Roma tomatoes, cut into 1/2-in cubes

1 red bell pepper, chopped small

1/2 red onion, chopped small

3 large garlic cloves, minced

15 large basil leaves, chopped or julienned

8 oz. container of small, fresh mozzarella balls each cut in half

4 cups baby spinach leaves, cut into 1/3 inch slices

salt and pepper to taste

For the bread, heat oven to 350 degrees.  Cut the loaf into 1-in cubes and toss with olive oil.  Lay single layer on a baking sheet  and sprinkle with with salt and pepper.  Roast for 15 minutes and let cool. 

For the vinaigrette, put all ingredients into a blender and puree.  For the salad, in a large serving bowl, combine all of the ingredients and pour the vinaigrette over everything.  Salt and pepper and toss well- allow to sit for 15-20 minutes to let the flavors meld.