Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 clove garlic
- 6 cups sourdough bread (cubed)
- 1 1/2 pounds ripe tomatoes (cubed)
- 1/2 English cucumber (diced)
- 1/2 cup slivered red onion
- 2 tablespoons capers (optional)
- 1/4 cup red apple vinegar
- 1/2 cup extra virgin olive oil
- 2 cloves garlic
- kosher salt
- freshly ground black pepper
- fresh basil leaves
Instructions
- Toast the Bread: In a large skillet over medium heat, add olive oil and slivered garlic. Cook until fragrant, then remove the garlic. Add sourdough cubes and toast until golden brown (about 5 minutes). Let cool.
- Combine Ingredients: In a mixing bowl, combine tomatoes, cucumber, red onion, and capers. Gently fold in toasted bread.
- Make Dressing: Whisk together olive oil, red apple vinegar, minced garlic, salt, and pepper in a small bowl. Pour dressing over salad; add torn basil leaves and toss gently.
- Rest: Allow the salad to sit at room temperature for 20-30 minutes before serving to let flavors meld.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No cooking required after preparation
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg