Servings:
Ingredients
- 3 cups of 1-inch sourdough bread cubes *use any artisan-style bread loaf you'd like
- cherry tomatoes
- 2 ears corn steamed or grilled with kernels removed
- 1 Persian cucumber diced
- 1 cup basil
Shallot Vinaigrette
- 1 shallot *caramelized in 1 tbsp olive oil from the
- ¼ cup olive oil
- 2 cloves garlic minced
- 1 tbsp lemon juice
- 1 tsp lemon zest from 1 lemon
- pinch red chili flakes
- ½ tsp dijon mustard
- salt and pepper to taste
Instructions
- Cut sourdough into 1-inch cubes. Cook in a large pan with 2 tbsp olive oil and salt on medium-low heat for about 10 minutes, or until nicely toasted. Stir occasionally.
- For the shallot vinaigrette, finely mince a shallot. Add 1 tbsp olive oil to a small pan and caramelize the shallots until crisp and browned. Add to a jar with the rest of the ingredients for the vinaigrette. Shake the jar until the dressing comes together.
- Toss all ingredients together in a bowl: tomatoes, basil, corn, cucumbers, bread, and the shallot vinaigrette.
Notes
*3 cups is totally an approximation. Can you ever really have too much toasted bread? Probably not.
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