1 small boule (or half of a large boule) cut into 1-inch cubes (approximately 6 cups)
1 teaspoon kosher salt
For the Vinaigrette
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons champagne vinegar
1/2cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the Salad
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded and cut into 1/2 inch slices
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 small red onion, cut in half and thinly sliced
20 large basil leaves, roughly chopped
3 tablespoons capers, drained
To Toast the Bread
In a very large skillet, heat the olive oil and then add the bread cubes. Sprinkle with salt and cook over medium heat, tossing frequently, until the bread is toasted and golden brown (about 7-10 minutes.) Remove from the heat and set aside.
To make the Vinaigrette
In a small bowl, add all of the ingredients for the vinaigrette and whisk together until well blended.
To finish the Salad
About 30 minutes before serving, in a large salad bowl, combine the tomatoes, cucumber slices, red and yellow peppers, onion, basil and capers.
Add the bread cubes and vinaigrette and toss to coat.
Allow the bread to sit for 30 minutes before serving for the best flavor.
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