If your garden is anything like ours right now, you have more tomatoes that you know what to do with! Which is a good thing.
3 tablespoons olive oil
1 small French or Italian bread, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow squash, sliced 1/2 –inch thick
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
For the vinaigrette:
1 teaspoon finely minced garlic
1 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
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 squash, red onion, and basil. 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.
Adapted from Barefoot Contessa Parties!