Bread Salad with Dried Tomatoes and Capers

1/4 cup of red wine vinegar
1 teaspoon of fresh squeezed lemon juice
2 tablespoons of your favorite fresh herbs, minced
1 teaspoon of Dijon mustard
3/4 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
3/4 cup of extra-virgin olive oil
4 cups of 1-inch bread cubes*
4 tablespoons of dried tomato bits (use those not in oil)
2 tablespoons of capers, drained
1/2 of a small red onion, small dice
1 cup of Kalamata olives, pitted and rough chopped
2 cloves of garlic, minced
2 tablespoons of minced fresh flat-leaf parsley




Make the vinaigrette by combining the vinegar, the lemon juice, the garlic, the herbs, the mustard, the salt and pepper in a mixing bowl. Whisk in the olive oil until vinaigrette is smooth.

Taste and correct the seasoning.

Place the bread cubes in a large bowl and toss them with half of the vinaigrette. Allow them to stand for 30 minutes.

Place the dried tomato bits in a small bowl and cover them with the remaining vinaigrette.

Add the capers, the onion, the garlic, and the parsley to the bread cubes and toss well.

If the salad will be served immediately, add the vinaigrette and tomatoes and toss again.

If the salad is to be served later, add the vinaigrette and tomatoes and toss just before serving.


* Use day-old Italian, French, or sourdough bread.