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
2 Bell peppers, seeded and cut into 1-inch cubes (I like to use a combination of purple or yellow or orange, to nicely colorize the dish)
1/2 Red onion, cut in half and thinly sliced
20 Large basil leaves, coarsely chopped
3 tablespoons Capers, drained
For the vinaigrette:
1 teaspoon Finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/3 cup Good olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon Freshly ground black pepper

Description

View Full Recipe