 | | Directions | | Heat stove-top grill. Brush bread with olive oil, sprinkle with salt. Grill for 5-8 minutes on each side, until nicely browned. Meanwhile, in a small bowl whisk vinaigrette ingredients together. In a large bowl, mix the tomatoes, cucumber, peppers, 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 remaining vinaigrette and add to the platter. Serve immediately or allow the salad to sit for about 1/2 hour for the flavors to blend. |
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Prep Time: 15 minutes
Servings: 12
|  | | Ingredients | | - | | 3 tablespoons olive oil |
| - | | 1 loaf French bread, sliced |
| - | | 1/2 teaspoon Kosher salt |
| - | | 2 Heirloom tomatoes, chunked |
| - | | 1 pint cherry tomatoes, halved |
| - | | 1 cucumber, sliced |
| - | | 2 red, green or yellow bell peppers, seeded, cubed |
| - | | 1/2 red onion, thinly sliced |
| - | | 20 basil leaves, coarsely chopped |
| - | | 3 tablespoons capers, drained |
| - | | VINAIGRETTE: |
| - | | 1 teaspoon garlic, minced |
| - | | 1/2 teaspoon Dijon mustard |
| - | | 2 tablespoons champagne vinegar |
| - | | 1/2 cup olive oil |
| - | | 1/2 teaspoon Kosher salt |
| - | | 1/4 teaspoon freshly ground black pepper |
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