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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This atypical salad is a gem of a recipe. The red and yellow peppers substitute nicely for lettuce and the vinaigrette drizzled over top adds the finishing touch to a truly flavorful medley. Ingredients:
1/2 cup olive oil, divided |
1 loaf french bread, cut into 1-inch cubes |
1 teaspoon salt |
2 to 3 ripe tomatoes, cut into 1-inch cubes |
1 red pepper, cut into 1-inch cubes |
1 yellow pepper, cut into 1-inch cubes |
1 cucumber, sliced 1/2-inch thick |
1/2 red onion, halved and thinly sliced |
1 bunch fresh basil, coarsely chopped |
3 tablespoons capers |
optional: salt and pepper to taste. |
1 teaspoon garlic, minced |
1/2 teaspoon dijon mustard |
3 tablespoons champagne vinegar |
1/2 cup olive oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Heat 2 tablespoons oil over low to medium heat in a large skillet. Add bread and salt to skillet; saute until deep golden, about 10 minutes, tossing frequently and adding remaining oil as needed. Drain on paper towels. Mix remaining ingredients except salt and pepper in a large salad bowl; add bread. Whisk together all Vinaigrette ingredients. Drizzle Salad with Vinaigrette and toss; add salt and pepper to taste, if desired. Let stand for 30 minutes before serving.
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