TOMATO AND BREAD SALAD

For the salad:

12 ounces ciabatta or other hearty country style bread

4 ripe tomatoes

1 cucumber peeled and cubed

1 red bell pepper, diced

1/2 red onion, diced

3 tablespoons capers, drained

1/2 cup chopped fresh basil leaves

Salt and freshly ground black pepper

Fresh basil sprigs, for garnish

For the vinaigrette:

1/2 teaspoon finely minced garlic

1 teaspoon Dijon mustard

4 tablespoons white wine vinegar

1/2 cup extra virgin olive oil

Salt and freshly ground black pepper

Cut the bread into 1 inch slices and grill, brushing olive oil on both sides of the bread. Once grilled, cut or tear bread into cubes and set aside.

Cut the tomatoes into cubes and set aside.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, red onion, basil, and capers. Season liberally with salt and pepper. Add the bread cubes and toss with the vinaigrette. Allow the flavors to blend for about an hour, then serve, garnished with basil sprigs.

Adapted from traditional by Burk

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