| Preparation time | 5 min |
| Cooking Time | 5 min |
| Ready In | 10 min |
| Level of Difficulty | Very Easy |
| Servings | 2 |
Ingredients
½ cup unrefined extra-virgin olive oil, plus extra for brushing bread1 large clove of garlic, minced + 1 large clove4 Tablespoons of apple cider vinegar or red wine vinegarfine sea salt and freshly ground pepper1 English cucumber, unpeeled, sliced in half and chopped into ½-inch thick chunks1 pound large ripe tomatoes, cut into 1-inch cubes1 cup fresh basil leaves, chopped6 Tablespoons capers, drained2 shallots, sliced½ pound loaf or crusty peasant bread or baguette, cut on the diagonal into 1-inch slices
Directions
- Preheat the grill (or grill pan) to medium heat.
- In a small bowl, whisk together the olive oil, minced garlic, vinegar, ½ teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Place the cucumbers, tomato, basil, capers, and shallots in a large bowl. Sprinkle with large pinch of salt and pepper.
- Brush bread slices on both sides with olive oil and sprinkle lightly with salt. Toast them on the grill until golden, about 4 minutes on each side. A little black char on the edges is good! Cut a thin slice off the garlic clove and rub one side of each piece of bread with the cut side of the garlic.
- Cut the bread into cubes and add to the cucumber mixture. Pour in the vinaigrette and toss to combine.