Description
A simple Tuscan bread salad made with toasted bread, ripe tomatoes, cucumbers, bell peppers, red onion, basil, olives, capers, and a tangy vinaigrette.
Ingredients
Scale
For the Toasted Bread:
- 3 tablespoons extra virgin olive oil
- 1 small boule or crusty loaf, cut into 1-inch cubes
- 1 teaspoon kosher salt
For the Vinaigrette:
- 1 teaspoon finely minced garlic
- ½ teaspoon Dijon mustard
- 3 tablespoons champagne vinegar (or white wine vinegar)
- ½ cup extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Salad:
- 2 large, ripe tomatoes, cut into 1-inch cubes
- 1 cucumber, seeded and cut into 1-inch pieces
- 1 red bell pepper, seeded and cut into 1-inch cubes
- 1 yellow bell pepper, seeded and cut into 1-inch cubes
- ½ small red onion, cut in half and thinly sliced
- 20 Kalamata olives
- 3 tablespoons capers, drained
- 10 large fresh basil leaves, roughly chopped
Instructions
To Toast the Bread:
- In a 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 let cool. Alternatively, you can start the croutons in the pan and finish them in the oven at 350°F for 8-10 minutes.
To make the Vinaigrette:
- In a small bowl, add all of the ingredients for the vinaigrette and whisk together until well blended.
- In a large salad bowl, combine the tomatoes, cucumber, bell peppers, red onion, basil, capers, and olives.
- Add the toasted bread cubes and vinaigrette, then toss until everything is evenly coated.
- Let the salad sit for 30 minutes before serving so the bread can absorb the vinaigrette.
- Prep Time: 15 min
- Rest Time: 30 min
- Cook Time: 10 min
- Category: Salad, Side Dish
- Method: Stovetop
- Cuisine: Italian
