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.
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