Bread Salad
Source of Recipe
RC
2 medium tomatoes, chopped
1 yellow bell pepper, stemmed, seeded, and sliced
1/2 cucumber, halved lengthwise, seeded, and sliced
1/2 small red onion, thinly sliced
1 tablespoon capers, rinsed
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
Salt and pepper
2 cups garlic and herb croutons
In a large bowl, combine tomatoes, bell pepper, cucumber, onion, and capers. In a small bowl, whisk together the vinegar and oil; season, to taste, with salt and pepper. Pour dressing over vegetables and toss thoroughly but gently. Spread croutons in a single layer in a large serving bowl. Spoon vegetables evenly over the croutons and pour any remaining liquid in the bowl over all. Serves 6.
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