This is my favorite summer salad. I served it often in Mexico, because the tomatoes are fresh from the farms. Red onion is sweet. Peppers and cucumbers are abundant and delicious. It is a perfect salad for hot days.
- Heat oven to 400 degrees. Line a cookie sheet with parchment paper. Toast 3 cups cubed baguette bread for 10-12 minutes, tossing once.
2. Put in a large bowl:
- 2 large tomatoes, cut in chunks
- 1/2/ medium red onion, sliced thin
- 2 TBLSP olive oil
- 1 1/2 TBLSP red wine vinegar
- 1 tsp minced garlic
- 1/2 teaspoon salt
3. Let stand at least 30 minutes. Toss occasionally.
4. Add:
- 1 medium yellow pepper, chopped
- 1/2 cucumber, seeded and chopped
- 2 TBLSP chopped fresh parsley
5. Let stand at least 15 minutes. Add toasted bread cubes just before serving.
Recipe originally found on www.NoblePig.com