Ingredients
- 8 ounces rustic bread, ciabatta or sourdough cut into 1-inch cubes
- 2 teaspoons extra-virgin olive oil for toasting the bread
- Sea salt to taste
- 1 1/2 pounds ripe tomatoes cut into wedges
- 1/2 English cucumber sliced into half moons
- 1/3 cup red onion thinly sliced
- 3/4 cup fresh basil leaves torn
- 2 tablespoons capers
- 1/2 cup fresh mozzarella torn, optional
For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons red wine vinegar
- 2 garlic cloves grated
- 1/2 teaspoon Dijon mustard
- Salt to taste
- Ground black pepper to taste
Instructions
- Preheat your oven to 350°F. Toss the bread cubes with extra virgin olive oil and a pinch of salt. Spread them on a baking sheet and bake for 7 to 10 minutes until the edges are crisp.
- In a large bowl, mix together the tomatoes, cucumber, red onion, basil leaves, and capers. Incorporate the toasted bread cubes and, if desired, the torn mozzarella.
- Whisk all of the dressing ingredients in a bowl until combined. Add salt and pepper to taste.
- Drizzle the dressing over the salad and toss gently to combine. Allow the salad to sit for 20 minutes prior to serving.
