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Heat oil in a large saute pan. Add the bread and salt, cook over low to medium heat, tossing frequently, 10 minutes, or until nicely browned. Add more oil if needed.
Veggies
Ingredients
2 large tomatoes cut into 1-inch cubes
1 cucumber (unpeeled, halved lengthwise, sliced 1/2 inch thick)
1 red pepper seeded and cut into 1-inch cubes
1 yellow pepper seeded and cut into 1-inch cubes
1/2 red onion cut in half and thinly sliced
20 large basil leaves coarsely chopped
3 Tbsp capers drained
Vinaigrette
Ingredients
1 tsp finely minced garlic
1/2 tsp dijon mustard
3 Tbsp champagne vinegar
1/2 cup olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
Preparation
Whisk together the ingredients.
Assembly
Preparation
Mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil and capers. Add the bread cubes and toss with the vinaigrette. Season liberally salt and pepper. Allow the salad to sit for about half an hour for the flavours to blend.