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Submitted by: Gooseberry Patch from Columbus, OH
Originally shared on the web 07/27/2011

1/2 c. olive oil, divided
1 loaf French bread, cut into 1-inch cubes
1 t. salt
2 to 3 ripe tomatoes, cut into 1-inch cubes
1 red pepper, cut into 1-inch cubes
1 yellow pepper, cut into 1-inch cubes
1 cucumber, sliced 1/2-inch thick
1/2 red onion, halved and thinly sliced
1 bunch fresh basil, coarsely chopped
3 T. capers
Optional: salt and pepper to taste.

Vinaigrette:
1 t. garlic, minced
1/2 t. Dijon mustard
3 T. champagne vinegar
1/2 c. olive oil
1/2 t. salt
1/4 t. pepper



Heat 2 tablespoons oil over low to medium heat in a large skillet. Add bread and salt to skillet; saute until deep golden, about 10 minutes, tossing frequently and adding remaining oil as needed. Drain on paper towels. Mix remaining ingredients except salt and pepper in a large salad bowl; add bread. Whisk together all Vinaigrette ingredients. Drizzle Salad with Vinaigrette and toss; add salt and pepper to taste, if desired. Let stand for 30 minutes before serving. Makes 12 servings.


Cookbook


Enjoy this recipe from Coming Home with Gooseberry Patch Cookbook originally published 05/2007.

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