This is more of a "directions" than a "recipe" and it's a good one! It uses all the best and freshest that summer has to offer. First time I made this, Krissy's reaction was "tastes like summer" and she is right! The best part is that you can use whatever you like best and have the most of in your garden.
One loaf of bread from the bakery (Italian or ciabatta work well - just don't use regular old bread), cut into large cubes
Spread on a baking sheet and pour a little bit of olive oil over top, enough to coat each cube a little bit - don't drown the bread
Sprinkle with some dried italian seasoning and then toss with your hands so that all the bread is evenly coated. Bake in a 350 deg. oven for 20-30 minutes, until the bread is nice and golden & toasty. Remove from the oven and cool completely.
In a large bowl combine:
Several large ripe tomatoes, cut in large chunks
A couple of cucumbers, peeled & seeds scooped out (a melon baller makes this task really easy) and sliced into half-rounds
Some sliced red onion
A clove of garlic finely minced
Some fresh basil and fresh parsley, coarsely chopped
Salt & pepper
This is the basic mix. I also like to add:
Capers
Some crumbled cheese - I like goat cheese, but feta or parmesan would be really good too
Pour a nice vinaigrette over the veggies. I really like Newman's Own Olive Oil Vinaigrette. Or you could just use some olive oil and red wine vinegar. Let the veggies sit for abount 1/2 an hour just for the flavors to blend.
To serve, I keep the bread separate from the veggies just because the bread gets a little soggy if it sits too long. Plus if you have any leftovers (and that is a BIG if!), it's better to have them separate for the next day. Put the croutons on the bottom of your plate or bowl & spoon lots of veggies over top. Be sure to get some of that good juice. If it's not juicy enough, serve your dressing along side. That's it! So simple and SO good -- the best kind of recipe!!