AuthorAmy RD, LDNCategoryDinner, Lunch, Salad, SidesDifficultyBeginner 1 pt Cherry Tomatoes, sliced in half lengthwise 1 Red Bell Pepper, diced into 1-inch pieces 1 Yellow or Orange Bell Pepper, diced into 1-inch pieces 1 Large Cucumber, peeled, seeded and diced into 1-inch pieces ½ Red Onion, sliced thinly 10 Basil Leaves, torn 1 Ear of Corn, kernels removed ½ Loaf of Sourdough BreadVinaigrette 1 tsp Minced Garlic ½ tsp Dijon Mustard 3 tbsp Red Wine Vinegar ½ cup Olive Oil ½ tsp Kosher Salt ¼ tsp Ground Black Pepper 1 tsp Honey
Prepare the Vinaigrette1Combine all vinaigrette ingredients into a medium mixing bowl and whisk all the ingredients together. Set aside.
Cooking Directions2Slice bread into 1-inch cubes.
3Heat large sauté pan over medium heat. Add 4 tablespoons olive oil to pan. Add bread cubes to pan and cook until golden brown, tossing occasionally. Remove from heat and allow to cool.
4In a separate bowl add the tomatoes, bell peppers, red onion, basil, and corn. Add the bread cubes to the mixture.
5Stir in vinaigrette and Enjoy!
Combine all vinaigrette ingredients into a medium mixing bowl and whisk all the ingredients together. Set aside.
Slice bread into 1-inch cubes.
Heat large sauté pan over medium heat. Add 4 tablespoons olive oil to pan. Add bread cubes to pan and cook until golden brown, tossing occasionally. Remove from heat and allow to cool.
In a separate bowl add the tomatoes, bell peppers, red onion, basil, and corn. Add the bread cubes to the mixture.
Stir in vinaigrette and Enjoy!
Ingredients
Directions
Combine all vinaigrette ingredients into a medium mixing bowl and whisk all the ingredients together. Set aside.
Slice bread into 1-inch cubes.
Heat large sauté pan over medium heat. Add 4 tablespoons olive oil to pan. Add bread cubes to pan and cook until golden brown, tossing occasionally. Remove from heat and allow to cool.
In a separate bowl add the tomatoes, bell peppers, red onion, basil, and corn. Add the bread cubes to the mixture.
Stir in vinaigrette and Enjoy!