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Prep Time: 12 Minutes Cook Time: 0 Minutes |
Ready In: 12 Minutes Servings: 6 |
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Instead of using leftover dried bread in this bread salad, Lee uses croutons. How easy! How flavorful! Ingredients:
2 medium tomatoes, chopped |
1 yellow bell pepper, stemmed, seeded and sliced |
1/2 cucumber, halved lengthwise, seeded and sliced |
1/2 small red onion, thinly sliced |
1 tablespoon capers, rinse |
1/4 cup red wine vinegar |
1/2 cup extra virgin olive oil |
salt and pepper |
2 cups garlic and herbed croutons |
Directions:
1. In a large bowl, combine tomatoes, bell pepper, cucumber, onion, and capers.
2. In a small bowl, whisk together the vinegar and oil; season to taste with salt and pepper.
3. Pour dressing over vegetables and toss thoroughly but gently.
4. Spread croutons in a single layer in a large serving bowl. Spoon vegetables evenly over the croutons and pour any remaining liquid in the bowl over all.
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