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Salads


For the salad:

6 medium tomatoes, washed, cut into chunks

1/2 teaspoon salt

1-pound loaf of thick-crust bread or 1- or 2-day-old French baguette, cut into 1 1/2-inch cubes

1 medium cucumber, peeled if desired, seeded, cut into 1/2-inch pieces

2 roasted red peppers, coarsely chopped

1/2 medium red onion, thinly sliced

2 green onions, washed, thinly sliced

1/3 cup fresh chopped herbs such as basil, tarragon or oregano

Sea salt and freshly ground black pepper to taste

For the vinaigrette:

1/2 cup olive oil

1 to 2 tablespoons white wine vinegar or white vinegar

2 teaspoons Dijon mustard or more to taste

1 teaspoon sugar

Salt and pepper to taste

1 garlic clove, pressed


In a large bowl, place the tomato chunks and sprinkle with 1/2 teaspoon salt. Set aside for 15 minutes.

Place the bread in a large serving bowl. Add the cucumber, red pepper, and red and green onions. Add the tomatoes with any juices. Sprinkle salad with herbs and season with sea salt and freshly ground pepper to taste.

In a small bowl, whisk together all the vinaigrette ingredients until the mixture emulsifies. Drizzle the vinaigrette lightly over the salad and toss gently to coat. Use only enough vinaigrette to coat all the ingredients; leftover vinaigrette will keep in the refrigerator for several days. Season the salad with salt and black pepper to taste and serve.


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