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Ingredients
- 1 L (4 cups) country-style bread, crustless, cut into 2-3 cm (1 in.) cubes
- 160 ml (2/3 cup) olive oil
- Fleur de sel and freshly ground black pepper
- 2 garlic cloves, minced
- 60 ml (1/4 cup) red wine vinegar
- 250 ml (1 cup) grape tomatoes, cut into quarters
- 1/2 English cucumber, cut into 2 cm (3/4 in.) dice
- 1 red pepper, cut into 1 cm (3/8 in.) dice
- 1 green onion, thinly sliced
- 20 ml (1 full tbsp) capers
- 80 ml (1/3 cup) Parmesan, shaved
- 30 ml (2 tbsp) fresh basil, thinly sliced
Preparation
- Preheat the oven to 200°C (400°F).
- On a baking sheet, place the bread cubes in one layer.
- Drizzle with 30 ml (2 tbsp) olive oil.
- Season with salt and pepper.
- Stir well.
- Cook in the oven for 5 to 7 minutes, stirring once halfway through the cooking.
- Remove from the oven and set aside.
- In a bowl, mix together the garlic, vinegar and the rest of the oil.
- Season with salt and pepper.
- Stir well and let rest for about 1 hour.
- In a large salad bowl, mix together all the vegetables and capers.
- Top with the vinaigrette.
- Stir well.
- Divide the croutons among serving plates.
- Top the croutons with the salad.
- Garnish with Parmesan shavings and basil.
- Serve immediately.
