Bread Salad with Roasted Tomatoes and Capers
Ingredients
- 1 pint grape tomatoes
- 5 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon chopped thyme
- Kosher salt and freshly ground pepper
- 4 cups diced baguette (1/2 inch)
- 2 1/2 tablespoons fresh lemon juice
- 1/2 European seedless cucumber, peeled and thinly sliced
- 1/3 cup pitted Calamata olives
- 2 teaspoons drained capers
- 6 caperberries, halved lengthwise (optional)
- 2 tablespoons chopped basil leaves
Description
Food & Wine
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