Even though it is later in September, summer weather is still here in St. Louis! Tomatoes are still growing strong, and this homemade salad highlights those summer veggies & herbs in a fun way. Try adding other veggies you have on hand such as fresh summer squash or bell peppers.
Ingredients:
½ loaf of bread, cut into 1 inch cubes (about 3 cups)
5 tablespoons olive oil, divided
½ teaspoon garlic powder
Salt and black pepper
2 tablespoons red wine vinegar
½ teaspoon dried Italian herbs
1 teaspoon dijon mustard
½ red onion, thinly sliced
1-2 cups tomatoes, chopped
1 seedless cucumber, thinly sliced
½ cup fresh parsley
1 tablespoon capers
goat cheese crumbles, for garnish (optional)
fresh basil, for garnish
Directions:
- Preheat oven to 400 degrees F. Toss bread cubes with 2 tablespoons olive oil, ½ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon black pepper. Spread evenly on a baking sheet and bake for 15-20 minutes, stirring occasionally, until the bread is lightly browned and crispy. Set aside.
- While the bread is baking, whisk together the remaining 3 tablespoons olive oil, 2 tablespoons red wine vinegar, ½ teaspoon Italian herbs, 1 teaspoon dijon mustard, and salt and pepper to taste. Stir in thinly sliced red onion and set aside. Let marinate for at least 10 minutes.
- In a large bowl, combine tomatoes, cucumber, parsley, and capers. Pour in dressing and onion mixture. Stir well to combine.
- On a serving platter, spread out the crispy bread cubes and top with the vegetables. Garnish with fresh basil and goat cheese (if using). Enjoy!
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