For the salad
6 slices Udi’s Gluten Free White Sandwich Bread
Olive oil, for drizzling
Tomatoes (handful of cherry tomatoes or 1 large ripe tomatoes)
Green Pepper (or red or yellow – or all three!), chopped
1 small red onion, thinly sliced
A few basil leaves, torn into small pieces or finely chopped
Kalamata olives, sliced
Capers, a tablespoon or two
For the dressing
About 1/4 to 1/3 cup olive oil
About 1 clove garlic, minced
2 to 3 Tablespoons white wine vinegar or champagne vinegar
1 teaspoon brown mustard
Kosher salt and fresh ground pepper
1. Drizzle the bread with a little bit of olive oil so that you can “grill” it over high heat on a skillet on your stove – a few minutes per side until the bread has a nice crispiness to the outside. I used about 6 slices of bread – this recipe is a great use for leftover bread if you need to finish up a bag!
2. Whisk together the ingredients for the dressing – olive oil, minced garlic, brown mustard, and white wine vinegar – I used a pinot grigio vinegar that I purchased at my local grocery store and my favorite local brown mustard from Asheville, NC – Lusty Monk. Taste test the dressing and add a little salt and pepper to taste.
3. Roughly cut the toasted bread into bite-sized squares and combine the bread and the dressing in a large bowl. Let the bread soak up the dressing while you are preparing the veggies.
4. Chop the vegetables – cucumbers, peppers, tomatoes, olives, red onion into similarly sized pieces. To prepare the basil for the salad, I like to layer the basil leaves into a small pile and roll them tightly together – then slice thin strips from the rolled basil.
5. Toss the vegetables, the basil, and the capers with the bread that has been absorbing all the flavors of the dressing.
6. Ideally, you would like to let this salad sit for about 30 minutes before serving. In reality, that might not be possible – it will still taste delicious!