[cooked-sharing]
¼ cup olive oil
1 small loaf sourdough or ciabatta, cut into 1-inch cubes
1 tsp Kosher salt
½ tsp fresh cracked black pepper
3 large ripe heirloom tomatoes, cut into cubes
¼ cup cherry tomatoes, sliced in half
1 cucumber, cut into quarters about 1/2 inch thick
1 large shallot, thinly sliced
15 fresh basil leaves, crossly chopped
Champagne Vinaigrette
1 tsp finely minced garlic
1 tsp Dijon mustard
¼ cup Champagne vinegar
½ cup olive oil
½ tsp Kosher salt
½ tsp fresh cracked black pepper
¼ tsp crushed red pepper
1
To make the croutons, toss the bread cubes into the 1/4 cup of olive oil and season with salt and pepper
2
Heat a sauté pan over a medium flame and add the seasoned bread
3
Cook the bread over medium for about 10-12 minutes until it is golden brown and begins to dry out. Add oil as needed and reduce the flame to avoid black char marks
4
Make the vinaigrette by whisking the garlic, Champagne vinegar, Dijon, salt, pepper and crushed red pepper together. Then, slowly stream in the olive oil while continuing to whisk
5
In a large bowl, add the tomatoes, cucumbers, shallot, croutons, and fresh basil. Pour on the Champagne vinaigrette and gently toss until everything is well coated
6
Serve immediately
CategoryAppetizers, Dinner, Entertain, Family Style, Plant-based, Salads
Ingredients
¼ cup olive oil
1 small loaf sourdough or ciabatta, cut into 1-inch cubes
1 tsp Kosher salt
½ tsp fresh cracked black pepper
3 large ripe heirloom tomatoes, cut into cubes
¼ cup cherry tomatoes, sliced in half
1 cucumber, cut into quarters about 1/2 inch thick
1 large shallot, thinly sliced
15 fresh basil leaves, crossly chopped
Champagne Vinaigrette
1 tsp finely minced garlic
1 tsp Dijon mustard
¼ cup Champagne vinegar
½ cup olive oil
½ tsp Kosher salt
½ tsp fresh cracked black pepper
¼ tsp crushed red pepper