Squeeze the sausage out of its casing into a fry pan. Cook the sausage over medium heat, breaking it into bite size pieces, until it is cooked through. Remove from pan and set aside.

Slice the peppers into rings about an inch wide. Cut the onions vertically into 3/4 inch crescent moons . Combine them and toss with olive oil, salt and pepper. Spread them out on a cookie sheet and roast 20 minutes or so in a 375 degree oven. They should be soft but not mushy. Let them cool in the pan.

Cut the bread into 1 inch cubes and lay them in a single layer on a baking sheet. You can spray them lightly with cooking spray if you want. Toast in a 375 degree oven until they just begin to turn golden. Watch them carefully!

Cut the tomatoes and Mozzarella into bite size chunks

Place the toasted bread cube into a large deep bowl.

Add the roasted onions and peppers including any roasting juices.

Add the sausage, tomatoes and mozzarella.

Add the dressing of your choice or use the recipe that follows. Start with about 1/2 cup. Toss well and add a little more dressing if you feel it needs it. Add the torn basil and gently toss again. Taste and add more salt and pepper if needed. Allow the salad to sit for 15-20 minutes to get everything well acquainted.

Toss once more, check your easonings and dressing, then garnish with the reserved basil leaves. Serve.