Ingredients

The following ingredients have 4 Servings
  • 1 loaf Sourdough Bread (or other rustic bread, cubed)
  • 1 cucumber (cut into centimeter thick slices)
  • 1 extra large (ripe tomato, cut into wedges)
  • 1/2 red onion (thinly sliced)
  • 1 yellow pepper (cut into thick strips)
  • grated zest and juice from 1 1/2 Meyer Lemons (if using a regular lemon, 1/2 the amount)
  • splash of orange juice
  • 1 1/2 garlic clove (crushed (or 1 tbs of prepared crushed garlic))
  • 3 Tbsp. Pompeian Red Wine Vinegar
  • 6 Tbsp. Pompeian Extra Light Olive Oil
  • Salt and Pepper
  • Herb & Garlic Seasoning (optional)
  • Sea Salt
  • Extra olive oil or olive oil spray for bread

Instruction

  • Preheat oven to 325F
  • Place cubed bread on baking sheet and brush or spray with olive oil. Sprinkle with Herb and Garlic Seasoning and Sea Salt
  • Bake bread for 12-15 minutes, or until browned (but not to full crouton level) :)
  • While bread is cooking, cut and prep your veggies. Place in a bowl, mix, and set aside
  • In a food processor, mix together vinegar, lemon juice and zest, orange juice, and 1 tsp. black pepper
  • With food processor on low, mix in olive oil one tbsp at a time until well incorporated
  • Transfer dressing to airtight container.
  • Mix bread in with veggies and pour dressing over all, mixing with your hands.
  • Enjoy!