Others have been placed in a "made, but not blogged" file, to remake, photograph, and share because they were delicious, but I just didn't get a chance to capture their loveliness with the camera.
But this, my friends, was a lovely summer salad that I had to share immediately. This was dinner tonight and was the perfect way to use up some farm market veggies. Imagine this: Crusty ciabatta croutons infused with a Dijon and garlic champagne vinaigrette, tossed with fresh tomatoes, cucumbers, thinly sliced red onions, yellow peppers and a sprinkling of fresh basil.
Summer on a plate. Divine.
- ½ loaf ciabatta bread, cut into 1" cubes (approx. 3 cups)
- 1½ Tbsp. olive oil
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- 2 medium, ripe tomatoes, cut into 1" cubes
- 1 cucumber, unpeeled, and seeded, sliced ½" thick
- 1 yellow pepper, seeded cut into 1" cubes
- ¼ red onion, cut in half and thinly sliced
- 10 large basil leaves, coarsely chopped or julianned
- ½ tsp. finely minced garlic
- ¼ tsp. Dijon mustard
- 1½ Tbsp. champagne (or white wine) vinegar
- ¼ c. good olive oil
- ¼ tsp. kosher salt
- 1/8 tsp. pepper
For the vinaigrette, whisk all ingredients together.
In a large bowl, combine the vegetables and basil. Add bread cubes and toss with the vinaigrette. Serve, or allow the salad to sit for about a half hour to allow the flavors to blend.
Source: adapted from Ina Garten's Barefoot Contessa Parties!