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Ingredients

6 cups (1500 g) hearty bread (such as ciabatta), cubed
2 tsp (10 mL) sea salt
2 tbsp (30 mL) olive oil, or more as needed
½ red onion, thinly sliced
2 cups (500 mL) cherry tomatoes, halved
1 red pepper, diced large
1 yellow pepper, diced large
¼ cup (50 mL) capers
2 cups (500 mL) basil, chopped

Citrus Vinaigrette

• 1 clove garlic, minced
• 2 tsp (10 mL) grainy Dijon mustard
• 3 tbsp (45 mL) cider vinegar
• ¼ cup (50 mL) fresh lemon juice
• ½ cup (125 mL) olive oil
• Salt and pepper to taste

Toss cubed bread with sea salt and olive oil, place into a large sauté pan and cook over medium high heat until golden brown, stirring regularly; set aside. Place prepared vegetables, capers and basil into a large bowl, set aside and prepare the vinaigrette by placing all ingredients into a mason jar and shaking vigorously. Note: salad should not be assembled in its entirety until half an hour before serving. To assemble, pour vinaigrette over the prepared salad, add bread and toss, allow to marinate half an hour, then toss and serve.