Ingredients
Vinaigrette Dressing
- 1 clove garlic, finely minced
- 1/2 teaspoon Dijon mustard
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2-3 drops hot sauce (such as Tabasco)
Salad
- 4 tablespoons extra virgin olive oil
- 1 small loaf crusty French bread, cut into 3/4-inch cubes (6 cups)
- 1 teaspoon kosher salt
- 1 1/2 cups cherry tomatoes, halved crosswise
- 1 small hothouse cucumber (or Persian), unpeeled, seeded, and sliced 1/2-inch thick
- 1 yellow bell pepper, seeded and cut into 1-inch cubes
- 1/2 small red onion, cut in half and thinly sliced
- 1/3 cup canned chickpeas, drained and rinsed
- 10 large basil leaves, coarsely chopped
- 1 tablespoon chopped parsley
- 2 tablespoons capers, rinsed and drained
Instructions
- Prepare the vinaigrette dressing: Whisk together the minced garlic, Dijon mustard, 1/2 cup extra virgin olive oil, kosher salt, black pepper, and hot sauce in a small bowl until emulsified. Set aside.
- Toast the bread cubes: Heat 4 tablespoons of olive oil in a large sauté pan over low to medium heat. Add the cubed bread and 1 teaspoon kosher salt, tossing frequently for about 10 minutes until the bread is nicely browned and crispy on all sides. Add more oil if needed to prevent sticking.
- Combine the salad ingredients: In a large mixing bowl, combine the halved cherry tomatoes, sliced cucumber, cubed yellow bell pepper, thinly sliced red onion, drained chickpeas, chopped basil leaves, chopped parsley, and rinsed capers. Add the toasted bread cubes.
- Toss the salad: Pour the prepared vinaigrette over the salad mixture. Toss gently to coat all the ingredients evenly with the dressing. Adjust seasoning with additional salt and pepper if desired.
- Let the salad rest: Allow the salad to stand at room temperature for 30 minutes. This resting period lets the bread soak up the dressing and the flavors meld beautifully.
- Serve and enjoy: Divide the salad among plates or bowls, making sure each serving has a good mix of bread, vegetables, and herbs. Serve immediately and enjoy the vibrant flavors and textures.
Notes
- Use day-old or slightly stale crusty bread for best results as it holds up better when toasted and soaking vinaigrette.
- You can add other vegetables such as radishes or fresh peas for extra crunch.
- For a gluten-free version, substitute the bread with gluten-free bread cubes toasted similarly.
- Letting the salad rest is crucial for the bread to absorb flavors but avoid letting it sit too long to prevent sogginess.
- Capers add a tangy saltiness but can be omitted if desired.
- Adjust hot sauce quantity based on your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
