3 tablespoons good olive oil
6 cups good Italian bread cut into 1-inch
1 teaspoon kosher salt
2 large ripe tomatoes cut into 1-inch cubes
1 whole cucumber, unpeeled, seeded, cut into 1/2-inch chunks
1 whole red pepper, seeded, cut into 1-inch cubes
1 whole yellow pepper, seeded, cut into 1–inch cubes
1/2 red onion, thinly sliced
1/4 cup coarsely chopped fresh basil leaves
3 tablespoons capers, drained
For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Heat
the oil in a large sauté 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 together
the ingredients. 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.
