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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Ingredients:
3 tablespoon(s) olive oil |
1 loaf french bread cubed |
2 large ripe tomatoes cubed |
1 teaspoon(s) salt |
1 hothouse cucumber sliced |
1 red bell pepper cubed |
1 yellow bell pepper cubed |
1/2 red onion thinly sliced |
20 large basil leaves thinly sliced |
3 tablespoon(s) capers |
1 teaspoon(s) garlic finely minced |
1/2 teaspoon(s) dijon mustard |
3 tablespoon(s) red wine vinegar |
1/2 cup(s) olive oil |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
Directions:
1. Directions
2. 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.
3. For the vinaigrette, whisk all the ingredients together.
4. 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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