Cook Time:
15 mins
Prep Time:
10 mins
Chef notes
This recipe includes all of my favorite summer vegetables — there’s nothing better!
Technique tip: Cut all your vegetables the same size so each bite has little bit of each one.
Swap option: For a gluten-free option, leave out the croutons or use a gluten-free variety.
Ingredients
- 1 (10-ounce) loaf rosemary or garlic ciabatta bread, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 3 large heirloom tomatoes, cut into 1-inch cubes, or 2 pints halved heirloom cherry tomatoes (about 4 cups)
- 2 cucumbers, peeled, seeded, and cut into 1/2-inch-thick half-moons
- 2 ripe avocados, cut into 1/2-inch pieces
- 1 medium-size red onion, coarsely chopped (about 1 1/2 cups)
- 1 large red bell pepper, cut into 1-inch pieces (about 1½ cups)
- 1/2 cup your favorite vinaigrette
- 1/2 cup chopped fresh basil leaves
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
Preparation
1.Preheat the oven to 400°F. Toss the bread cubes with olive oil and salt, and spread evenly on a rimmed baking sheet. Bake in the preheated oven until dry and just beginning to brown, about 15 minutes.
2.Toss together the tomatoes, cucumbers, avocados, red onion, and bell pepper in a large bowl. Add the vinaigrette, basil, mint, cilantro, and toasted bread cubes, and toss to combine. Let stand 10 minutes before serving.
