Preheat the oven: 350 degrees
Ingredients:
2 cloves garlic, smashed and chopped
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- 2 Tbsp. Dijon, or mustard of your choice
- ½ tsp. salt
- ½ tsp. black pepper
- 5 thick slices whole grain or crusty bread, cut into 1 inch squares
- ¼ cup olive oil
- ¼ tsp. each salt and pepper
- 4 medium tomatoes, cut into ½ inch pieces
- 1 large cucumber, quartered and sliced ½ inch pieces
- ¼ cup green onion or chives, chopped
- 1 ½ cups fresh beans, cut into 1 inch pieces
- 1 cup sweet peppers, cut into ½ inch pieces
- ¾ cup fresh basil, chiffinode
- ½ cup parsley, roughly chopped
- ½ tsp. salt
- ½ tsp. black pepper
- For garnish: parmesan cheese
Make it:
- Make the dressing by putting the first 6 ingredients into a small bowl or a jar with a tight fitting lid. Whisk or shake the dressing to combine and let rest while you make the rest of the salad.
- Put the bread squares in a large bowl and pour over the ¼ cup of olive oil. Toss well and then sprinkle with ¼ tsp. of salt and pepper. Put this on a cookie sheet or 2 and put in the oven.
- Bake for 5-10 minutes, stirring twice, to dry the bread and give it just a little color. Remove from the oven and let it cool completely
- Into a large bowl, put all the rest of the ingredients, sprinkling this all with the ½ tsp. salt and ½ tsp. pepper. Toss them all together.
- Pour the dressing over the vegetables and toss again. Add the bread and toss well. This needs to be served right away so the bread doesn’t get too soggy.
Notes:
If you want to make this ahead of time, have the dressing, vegetables and bread kept separate and toss together when you are ready to eat.