Recipe shared by NightWork Bread, adapted from the recipe by Barefoot Contessa
*Ingredients currently available at the farmers’ market
● 1/2 loaf Night Work Country Sourdough*, cut into 1-inch cubes
● 3 tbsp olive oil*
● 3 large tomatoes*, diced
● 1 large cucumber*, diced
● Two large handfuls fresh basil leaves*, coarsely chopped
● 1 tsp sea salt
● 3 cloves garlic*, minced
● 1 tsp Dijon mustard
● 2 tbsp rice vinegar
● 1/3 cup olive oil*
● 1/2 tsp sea salt
● Freshly ground pepper
Heat olive oil in large saucepan on medium. Add bread cubes and season with salt. Stir occasionally, 8-10 mins until toasted and browned.
Whisk together dressing ingredients. Add to chopped veggies, mix in bread cubes and top with basil. Season salad with salt and pepper. Best served at room temperature.
Pro tip: You can add all kinds of great veggies from the farmers’ market to this salad, depending on your taste. Try some red or yellow bell peppers, red onion, lightly roasted summer squash, roasted beets, or microgreens. Enjoy!