Serves 2–4
Ingredients
- 3 slices stale sourdough bread, cut into 1” pieces
- 1 lb tomatoes, diced
- 1 cucumber, sliced and halved
- ½ red onion, thinly sliced
- 1 bell pepper, seeded and cut into 1” pieces
- 6 fresh basil leaves, chopped
- 1 tbsp capers, drained
- 6 oz cooked chicken or tofu (optional)
For the vinaigrette:
- 1 tsp garlic, minced
- ½ tsp Dijon mustard
- 1 tbsp white wine or champagne vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
To dry out the bread, leave out for a few hours or bake at 200°F for half an hour. Meanwhile, make the vinaigrette by whisking together all ingredients. In a large bowl, combine the vegetables, capers (optional), and ½ the vinaigrette. Add the bread and stir gently. Taste and add more vinaigrette as needed. Serves 2 as an entree, 4 as a side.