Ingredients Jump to Instructions ↓

  1. 3 tablespoons good olive oil

  2. 1 small French bread or boule, cut into 1-inch cubes (6 cups)

  3. 1 teaspoon kosher salt

  4. 2 large, ripe tomatoes, cut into 1-inch cubes

  5. 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick

  6. 1 red bell pepper, seeded and cut into 1-inch cubes

  7. 1 yellow bell pepper, seeded and cut into 1-inch cubes

  8. 1/2 red onion, cut in

  9. 1/2 and thinly sliced

  10. 20 large basil leaves, coarsely chopped

  11. 3 tablespoons capers, drained

  12. 1 teaspoon finely minced garlic

  13. 1/2 teaspoon Dijon mustard

  14. 3 tablespoons Champagne vinegar

  15. 1/2 cup good olive oil

  16. 1/2 teaspoon kosher salt

  17. 1/4 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

  2. For the vinaigrette, whisk all the ingredients together.

  3. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.


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