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From the desk of Lauren Palmer



1 orange bell pepper, seeded and chopped into 1” pieces

1 yellow bell pepper, seeded and chopped into 1” pieces

1 English cucumber, seeded and chopped into 1” pieces, skin left on

1 pint cherry tomatoes, halved

1 tsp garlic, minced

3 TBS Champagne vinegar

1 tsp country grain mustard

½ cup olive oil, + 2 TBS

½ tsp salt

½ tsp pepper

Basil, 3 leaves chiffonade

2 ½ cups artisan bread, chopped into 1” pieces

*I use the Black Pepper Parmesan bread from Market Street


Heat 2 TBS olive oil in skillet and sauté cubes of bread for approximately 5 minutes, until golden brown. Add more oil if needed.

-For the vinaigrette, whisk together garlic, vinegar, mustard, ½ cup olive oil, salt, and pepper.

-In a large clear or white bowl, combine vegetables, vinaigrette, basil, and croutons.

-Mix well and let sit on counter for half an hour for flavors to combine.

To learn more about Lauren and The Art of Living Beautifully, please visit our ‘about’ page.

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