adapted from Barefoot Contessa Parties! by Ina Garten
3 tbsp. or more Olio Santo or other good olive oil
1 loaf dense French bread, cut or torn into bite-size peices
kosher salt
2 or more large ripe tomatoes, cut into 1-in. chunks
1 cucumber, peeled, seeded, cut into 1-in. chunks
1 large red, green, and/or yellow bell pepper, seeded, cut into 1-in. chunks
1 red onion, cut in half and thinly sliced
small bunch of basil leaves, coarsely chopped
Vinaigrette:
1/2 - 1 tsp. finely minced garlic
1/2 tsp. Dijon mustard
3 tbsp. red wine vinegar
1/2 c. Olio Santo or other good olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Heat
enough oil to cover surface of a large pan. Add the bread; cook over
low to medium heat, tossing frequently for about 10 minutes, or until
nicely browned. More oil may be needed to coat bread cubes. Remove bread
cubes to paper towel or brown paper and salt lightly.
Whisk
together the ingredients for the vinaigrette in a bowl large enough to
hold all the salad ingredients. Add the tomatoes, cucumbers, peppers,
basil and bread cubes to the blended vinaigrette and toss to coat.
Season with salt and pepper to taste. Let stand, at room temperature,
for about 30 minutes (or longer, if necessary) for the flavors to blend
before serving. Excellent for a light supper with grilled chicken, fish,
or shrimp and a fresh fruit dessert!
