| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 10 min |
| Yield: | 12 servings |
Ingredients
- 3 tablespoons good olive oil
- 1 small French bread or boule, cut into 1-inch cubes (6 cups)
- 1 teaspoon kosher salt
- 2 large, ripe tomatoes, cut into 1-inch cubes
- 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
- 1 red bell pepper, seeded and cut into 1-inch cubes
- 1 yellow bell pepper, seeded and cut into 1-inch cubes
- 1/2 red onion, cut in 1/2 and thinly sliced
- 20 large basil leaves, coarsely chopped
- 3 tablespoons capers, drained
- 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
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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 180 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 279 mg |
Reviews
This is a fabulous salad!! I serve it on week nights, and at dinner parties. Everyone always raves about it! I don’t necessarily like when people edit the recipes., but I also added Kalamata olives and baby artichokes. I know, I’m guilty!
The absolute BEST way to use garden fresh ingredients. We grow tomatoes, red onion and basil and buy the rest. My tip: use ‘good’ olive oil…it definitely makes a difference. Also, salted capers are far superior to brined. Be sure to give them a rinse. This recipe is DELICIOUS!
Served this over chopped lettuce and added some cubed roasted chicken as a main meal salad.
Delicious !
Delicious !
Took this to a family get together. Lots of compliments!
I have been wanting to make this forever & finally made it today. This is Delicious and my husband even commented on how good it was. I will make it again.
I made this as written except added more fresh basil and used Kroger Zesty Italian Croutons (5 oz) since didn’t have any crusty bread in the house. The croutons absorbed the vinaigrette and cut out the entire step of toasting the bread on the stove. This was so good and easy to make. Will definitely make again!!
I absolutely loved this recipe. With ingredients from my garden this turned out delicious. I will definitely be making it more. Quick, easy and delicious what could be better. As a vegan, Next time I think I will add beans and more greens, but it doesn’t need it it was fantastic as written
Excellent. The only changes I made to the recipe were to add dried basil when toasting the bread, sub zucchini for the cucumber, and add crumbled blue cheese. The leftovers were delicious.
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Love, love, love this salad! But we do make a fairly significant change that I highly recommend (if you’re not vegetarian or vegan). Instead of just toasting the bread cubes in a skillet, we put the bread in a skillet and roast a spatchcocked chicken on top of them. The bread comes out so much more flavorful, with lots of texture. I call it Chicken Candy! Search for “Roast Chicken with Warm Bread Salad” from Cooks Illustrated. We haven’t made their salad but their bread cubes in Ina’s Panzanella Salad is amazing!