Michelle Cozens’ make-ahead bread salad combines what's in season with dressing-infused croutons.

1 loaf Italian bread, cut into 1-inch cubes
1/3 cup olive oil
1/2 cup white wine vinegar
8 cloves garlic, minced
2 tsp. dijon-style mustard
2 tsp. anchovy paste
2 tsp. sea salt
1 tsp. freshly ground black pepper
1 cup olive oil
1 English cucumber, peeled and cubed
2 large tomatoes, coarsely chopped
1/2 of a red onion, thinly sliced (1 cup)
1/2 of a Vidalia onion, thinly sliced (1 cup)
2 medium red and/or yellow sweet peppers, seeded and cut into 1-inch pieces
3/4 cup cherry tomatoes, halved
1/4 cup snipped fresh basil
1/4 cup snipped fresh Italian parsley

1. In a large bowl toss together bread and 1/3 cup oil until all oil is absorbed. Spread bread in a shallow baking pan. Bake in a 425° oven 8 to 10 minutes or until golden brown, stirring once.

2. In a medium bowl, combine white wine vinegar, garlic, mustard, anchovy paste, sea salt, and black pepper. Slowly whisk in 1 cup olive oil in a steady stream until incorporated.

3. In a very large bowl combine cucumber, chopped tomatoes, red onion, Vidalia onion, sweet peppers, cherry tomatoes, basil, and parsley. Add toasted bread cubes and dressing; toss. Season to taste. Cover; chill 1 to 3 hours before serving. Makes 10 to 12 servings.

*TO MAKE AHEAD: The day before, prepare the bread cubes, dressing, and vegetables; keep separate. Combine up to 3 hours before serving.