Ingredients:
Croutons:
1 (1-pound) loaf of ciabatta or country or other rustic white bread
1/3 cup olive oil
Kosher salt to taste
Vinaigrette:
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
3 tablespoons balsamic vinegar
¼ cup minced shallots
1/2 teaspoon finely minced garlic
Kosher salt and freshly ground pepper to taste
Salad:
1 cup halved and very thinly sliced red onion
3 pints cherry or grape tomatoes, halved or quartered if large
5 baby or Persian cucumbers, halved and sliced 1/2-inch thick
¼ cup chopped or thinly sliced fresh basil
Directions:
Preheat the oven to 400 degrees F.
Tear the ciabatta into big, rough chunks, about 1 1/2-inches large. Place them on a rimmed baking sheet and drizzle with the 1/3 cup olive oil. Toss them to combine, then spread them out on the baking sheet and sprinkle with salt. Bake for 10 minutes, until the bread starts to brown at the edges, but the croutons are still tender inside. Remove the bread from the oven and let cool on the baking sheet.
Make the vinaigrette: In a small bowl or container combine the 1/2 cup olive oil, red wine vinegar, balsamic vinegar, shallots, garlic, and salt and pepper.
Place the red onion, tomatoes, cucumbers and basil in a bowl. Shake or stir the vinaigrette to re-combine, then pour it over the salad and toss gently. Add the croutons and toss again until everything is well combined. Let sit for 15 to 20 minutes to allow the croutons to soak up the dressing a bit and soften, then serve.
