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.
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.