Tomatoes, cucumbers and peppers are all in season now, and I happen to have some leftover bread. This happy coincidence calls for that marriage of toasted bread cubes with veggies, dressed out with a tart vinaigrette, fresh herbs and a finishing touch of grated aged cheese. This was our lunch today.
2 slices stale bread
1 extra large juicy tomato, chopped into cubes, about 1″
1/2 large cucumber, peeled, quartered cut into 1/4 slices
1/2 yellow pepper, cut into 1/2” dice
1/2 green pepper, cut into 1/2” dice
1 small onion, halved and cut into thin slices
1/4 cup pitted Kalamata olives, halved
handful of mixed herbs, such as basil, rosemary, parsley, minced
2 TBS balsamic vinegar
4 TBS good quality extra virgin olive oil
1/2 tsp fine salt
1/4 tsp coarsely ground black pepper
1 clove garlic, minced
1 oz. shaved Grana Padano or other aged cheese
Toast the bread slices and set them aside. In a medium sized bowl, assemble all of the veggies, olives and herbs. Cut the toasted bread into 1” cubes and add them to the mix. Shake the dressing ingredients in a lidded jar and pour over the salad. Use tongs or a couple of large spoons to toss everything together. The mixture should then sit a few minutes for the toast to absorb the juices. Toss again, and serve with a sprinkling of Grana Padano.