In this traditional salad, the croutons are the star. Made with large chunks of toasted bread, each mouthful tastes a bit like a hearty Italian sandwich.
Serves 8–12
Prep time: 25 minutes
Inactive cook time: 30 minutes
In a large sauté pan, heat oil and add cubed bread. Cook over low heat, tossing often, until golden brown. Remove from pan and salt immediately.
Make the vinaigrette: Mix the vinegar, garlic and mustard. Slowly whisk in the olive oil until the vinaigrette comes together and thickens. Season to taste.
In this traditional salad, the croutons are the star. Made with large chunks of toasted bread, each mouthful tastes a bit like a hearty Italian sandwich.
Serves 8–12
Prep time: 25 minutes
Inactive cook time: 30 minutes
In a large sauté pan, heat oil and add cubed bread. Cook over low heat, tossing often, until golden brown. Remove from pan and salt immediately.
Make the vinaigrette: Mix the vinegar, garlic and mustard. Slowly whisk in the olive oil until the vinaigrette comes together and thickens. Season to taste.
In a large blow add the tomato, cucumber, onion, basil, olives and toasted bread. Toss with the vinaigrette and adjust seasoning. Allow the salad to sit at room temperature for about 30 minute before serving.
