Ingredients
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2 cups heirloom tomatoes, chopped heirloom tomatoes2 cups heirloom tomatoes, chopped
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1 cup cucumber, diced cucumber1 cup cucumber, diced
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1 small red onion, thinly sliced red onion1 small red onion, thinly sliced
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1 medium zucchini, sliced lengthwise zucchini1 medium zucchini, sliced lengthwise
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2 cups gluten-free bread, cubed gluten-free bread2 cups gluten-free bread, cubed
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1/4 cup fresh basil leaves, torn fresh basil leaves1/4 cup fresh basil leaves, torn
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1/4 cup pitted kalamata olives, halved kalamata olives1/4 cup pitted kalamata olives, halved
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1 tablespoon capers, drained capers1 tablespoon capers, drained
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2 tablespoons balsamic vinegar balsamic vinegar2 tablespoons balsamic vinegar
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1 tablespoon lemon juice lemon juice1 tablespoon lemon juice
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1 teaspoon Dijon mustard dijon mustard1 teaspoon Dijon mustard
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2 cloves garlic, minced garlic2 cloves garlic, minced
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Salt and black pepper, to taste black pepperSalt and black pepper, to taste
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Optional: 2 tablespoons extra-virgin olive oil (omit for oil-free) extra-virgin olive oilOptional: 2 tablespoons extra-virgin olive oil (omit for oil-free)
Directions
Toss all salad ingredients in a large bowl, drizzle with the balsamic dressing, and garnish with fresh basil. Let sit for 10 minutes before serving for optimal flavor. For an extra protein boost, add a scoop of cooked white beans or chickpeas. Use any seasonal vegetables you love, and feel free to swap gluten-free bread with day-old rustic sourdough if gluten is not a concern.
Steps
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1
Done
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Preheat a grill pan or skillet over medium-high heat. Grill zucchini slices for 2-3 minutes per side until charred and tender. Let cool, then cut into bite-sized pieces. |
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2
Done
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Place bread cubes on a baking sheet and toast in a 350°F (175°C) oven for 8-10 minutes until golden and crisp (or use an air fryer). |
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3
Done
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In a large salad bowl, combine chopped tomatoes, cucumber, red onion, grilled zucchini, olives, capers, and toasted bread. |
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4
Done
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In a small bowl, whisk together balsamic vinegar, lemon juice, Dijon mustard, minced garlic, salt, black pepper, and olive oil (if using) until emulsified. |
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5
Done
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Pour the dressing over the salad. Toss gently until everything is evenly coated. |
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6
Done
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Add torn basil leaves just before serving, and toss again lightly. |
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7
Done
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Let the salad rest for 10 minutes to allow flavors to meld and bread to soak up dressing. |
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8
Done
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Serve at room temperature or slightly chilled. |
