3 tablespoons olive oil

1 small French bread, cut into slices

kosher salt

2 heirloom tomatoes, cut in wedges

1 pint red pear tomatoes or 1 pint cherry tomatoes, halved

1 cucumber, unpeeled, seeded, and sliced 1/2-inch thick

1 red bell pepper, seeded and cut into 1-inch cubes

1 yellow bell pepper, seeded and cut into 1-inch cubes

1/2 red onion, cut in half and thinly sliced

20 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

1/2 cup olive oil

1/2 teaspoon kosher salt

1/4 teaspoon fresh ground black pepper

DIRECTIONS

Heat s stove-top grill. Brush the bread with olive oil, sprinkle with salt, and grill for 10 minutes on each side, until nicely browned. If you don’t have a stove-top grill, heat the oil in a large saute pan, add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk together the garlic, mustard, vinegar, olive oil, salt, and pepper.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Toss with enough vinaigrette to moisten. Season liberally with salt and pepper and arrange the vegetables artfully on a platter. Drizzle the bread with extra vinaigrette or olive oil and add to the platter.

Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend.

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