Ingredients
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3 tablespoons olive oil
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1 small French bread, cut into 1-inch cubes (6 cups)
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1 teaspoon kosher salt
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2 large firm ripe tomatoes, cut into 1-inch cubes
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1 English cucumber, unpeeled, seeded, and sliced 1/2-inch thick
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1 red bell pepper, seeded and cut into 1-inch cubes
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1 yellow bell pepper, seeded and cut into 1-inch cubes
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1/2 red onion, cut in 1/2 and thinly sliced
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20 large basil leaves, coarsely chopped
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3 tablespoons capers, drained
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1 teaspoon garlic, finely minced
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1/2 teaspoon Dijon mustard
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3 tablespoons champagne vinegar
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1/2 cup olive oil
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1/2 teaspoon kosher salt
Instructions
- 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.
- For the Vinaigrette.
- Whisk all the ingredients together.
- 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.