Spring has definitely sprung at an exciting pace. As quickly as the blossoms and trees have popped, my life has become a whirlwind of travel, work and spectacular fun. Last week I was in Maryland, which is a stunningly beautiful part of the country, loaded with historic towns that tell endless stories of colorful and significant pasts. 
  

3 - 5 tablespoons good olive oil
1 small clove garlic, minced finely
1 small Italian bread torn or cut into 1½ -2-inch pieces
1/4 cup finely grated Reggiano Parmesan
Salt and black pepper to taste
2 medium, ripe tomatoes cut into 1-inch cubes or small wedges.
1/2 red bell pepper, seeded and cut into thin strips
1/4 - 1/2 red onion, cut in 1/2 and thinly sliced
1 ball of fresh mozzarella (about 6 ounces), cut into 1 inch cubes (optional)
15 large basil leaves, coarsely chopped
2 tablespoons capers, drained (optional)
1/4 cup brine cured olives, pitted and sliced into rounds

FOR THE VINAIGRETTE:
1 small clove garlic, finely minced 
1/2 teaspoon Dijon mustard
4 tablespoons red wine vinegar
1/2 cup good olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

DIRECTIONS
Heat the oil in a large sauté pan.  Add 1 clove of minced garlic and sauté for a few seconds. Add in bread and season with salt and black pepper - cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Sprinkle bread with Parmesan while still hot. Let cool.

For the vinaigrette, whisk all of the ingredients together.

In a large bowl, mix the mozzarella, tomatoes, red pepper, red onion, basil, capers and olives. Add the bread cubes and toss with the vinaigrette. Season with salt and pepper.  Allow the salad to sit for 15 minutes to a half an hour for the flavors to blend.  Toss again to distribute juices and vinaigrette and serve alone or on a bed of greens.

Approximately 12 servings.