I’m a little late on this installment of Barefoot Bloggers … I got carried away with doing nothing on my day off 🙂 (Actually, I had a mini-dinner party last night – see my next post for recipes)
I think this was my favorite recipe so far from the Barefoot bloggers. It was chosen by Melissa at It’s Melissa’s Kitchen. It was very easy and a VERY light and refreshing lunch. I halved the recipe, but wish I hadn’t! There was enough for Scott and I to have a nice lunch and Scott to have a snack later.
Copyright 2001, Barefoot Contessa Parties
3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes (I used all green peppers)
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained (I omitted)
For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar (I used rice wine vinegar)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
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 all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
Scott: Add more onions & maybe some bacon
Jess: Love the bread. I think it’s a keeper