Talk about an Italian delicacy you can whip up in an unreasonably short amount of time. This dish is not only delicious, but it is a fantastic way to use up crusty bread that is about to go over and leftover vegetables. The beauty is in the toasted baguette soaked in the freshly made dressing if you ask us!
- 1 baguette, cut into one inch cubes
- 4 Tbs. extra virgin olive oil
- 1 cup cherry tomatoes, halved
- ½ cucumber, cut into ¼ inch cubes
- 1 yellow bell pepper, cut into thin slices
- ½ cup sweet onion, diced
- 8 fresh basil leaves, torn apart
- 2 Tbs. capers
- ¼ cup freshly grated parmesan cheese
- 1 tsp. salt
- ¼ cup white vinegar
- ½ cup olive oil
- 2 cloves garlic, crushed
- 1 tsp. Dijon mustard
- 1 tsp. salt
- ½ black pepper
Begin this dish by tossing the bread cubes with the olive oil and salt.
Spread glazed cubes onto a foiled cookie sheet and bake for 10 minutes at 400 degrees. This is to help crisp them up and warm them to soak up the dressing.
While bread cubes are crisping, you’ll want to make the dressing so it can be ready and waiting. Simply combine the white vinegar, olive oil, garlic, Dijon mustard, salt and pepper and whisk until all parties are combined. The key is to integrate these ingredients together as much as possible, so if dressing is separating, place into Tupperware or small jar and set into a bowl of hot water to help dissolve and combine dressing for the best flavor.
Combine all the vegetables, capers and basil into medium sized bowl and add the toasted bread cubes. Slowly pour the dressing over, while tossing. Continue to toss all ingredients together to help all parties, especially the bread cubes, soak up the dressing.
Sprinkle with fresh Parmesan cheese and separate contents into individual bowls for however many are to be served!