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15Ingredients
40Minutes
340Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. olive oil (good)
- 1 french bread (small, or boule, cut into 1-inch cubes, 6 cups)
- 1 tsp. kosher salt
- 2 tomatoes (large ripe, cut into 1-inch cubes)
- 1 hothouse cucumber (unpeeled, seeded, and sliced 1/2 inch thick)
- 2 bell peppers (seeded and cut into 1-inch cubes, I like to use a combination of purple or yellow or orange, to nicely colorize the dish)
- 1/2 red onion (cut in half and thinly sliced)
- 20 basil leaves (large, coarsely chopped)
- 3 Tbsp. capers (drained)
- 1 tsp. minced garlic (finely)
- 1/2 tsp. Dijon mustard
- 3 Tbsp. champagne vinegar
- 1/3 cup olive oil (good)
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper (freshly)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol |
Sodium1200mg50% |
Potassium420mg12% |
Protein4g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber3g12% |
Sugars6g |
Vitamin A15% |
Vitamin C100% |
Calcium4% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(7)
Robin 2 years ago
So delicious! I didn’t have champagne vinegar, so I used white wine vinegar instead. I loved how garlicky it was, I probably added more than I needed to. I also only added maybe 1 Tbsp of the capers. I wouldn’t consider them essential to this salad.
Hobbs 3 years ago
the flavor was amazing but next time I will cut the bread and veggies a bit smaller. I also used a rosemary bread instead of french bread and it added an extra layer of flavor! Yum!
Rachael B. 6 years ago
With two of us in the family, I make the entire recipe, but then divide it in half. I add half the bread to half the veggies for one meal, then add more bread when we eat the other half. This keeps the bread from disintegrating in the leftovers. Very tasty!
Gail G. 7 years ago
Excellent. Substituted zucchini for cucumber, and green olives for capers. Used A Kalamata olive bâtard for the bread