| | Directions | | Heat stove-top grill. Brush bread with olive oil, sprinkle with salt, and grill for 10 minutes on each side, until nicely browned.
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 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 1/2 hour for the flavors to blend.
***to make vinaigrette
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
2 tablespoons champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Whisk all ingredients together. |
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Prep Time: 15 minutes
Servings: 12
|  | | Ingredients | | - | | 3 tablespoons good olive oil |
| - | | 1 small french bread or boule cut into slices |
| - | | kosher salt |
| - | | 2 large heirloom tomatoes cut in wedges or thick slices |
| - | | 1 pint pear or cherry tomatoes halved |
| - | | 1 hothouse 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 large basil leaves, coarsely chopped or torn |
| - | | 3 tablespoons capers, drained |
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