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Preparation Time : 10
Cook Time : 20
Total Time : 30
Italian basil leaves 4-6 nos
garlic infused olive oil 10 ml
French bread, cut into 1 inch cubes 100gms 1 nos
salt 1 tsp
ripe tomatoes, cut into 1 inch cubes 2 nos
hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick 1 nos
red bell pepper, cut into 1 inch cubes 1 nos
yellow bell pepper, cut into 1 inch cubes 1 nos
red onion, cut into half and thinly sliced 1/2 nos
capers, drained 3 tbsp
For the vinaigrette: garlic infused olive oil 10 ml
English mustard 1/2 tsp
champagne vinegar 20ml chilly infused olive oil 3 tbsp
salt 1 pinch
Freshly ground SPRIG TGSEB Whole Black Pepper 1 tsp
Heat the garlic infused olive oil in a large 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 with salt and pepper.
Serve, or allow the salad to sit for about half an hour for the flavours to blend.
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