Drink a cold beer while cook. Or have a glass of wine, whatever to get you in the mood of chopping. No, I didn't not take pics of all the chopping, why you ask? Well, because there's more chopping of veggies here than anywhere!
Chop your veggies into one inch pieces. I LOVE Peppers, so this was a fabulous recipe!
And tomatoes... Mmm.... This is really a great summer meal by itself. Take it to a picnic, but don't add the bread until the last minute - I'm not a squishy bread person, so that's the only downside of this.
Then make the viniagrette. I couldn't find Champagne vinegar, so I used white wine vinegar. Tasted great - so don't just go out and buy it if you don't have the money.
Brown the bread in a HUGE pan on your stove over medium heat. It took me exactly 12 minutes to get all the bread toasty.
Add the bread at the very last minute. No sogginess for me!
And the mess.
Don't forget to look at the Barefoot Blogger's blog. There's more recipes along with a whole list of who's who.
Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.