This is a healthy and flavorful salad to serve with grilled steaks, or barbecued ribs or pork chops. We learned it and made it for the first time at a cooking class called “The American Barbecue” presented by talented Chef-Instructor Gerri Sarnataro at the Institute of Culinary Education in Manhattan. If you want to try this recipe at its very best, get the freshest ingredients at a farm stand or farmers market, and use high quality vinegar and olive oil.

Ingredients for 4 Servings

• 1/2 Red Onion
• 4 Tomatoes
• 1/2 Cucumber
• 1 Tablespoon Minced Parsley
• 1 Tablespoon Minced Basil
• 1 Teaspoon Capers, Rinsed
• 1/4 Cup Nicolse or Gaeta Olives
• 1 Cup Toasted Croutons
• 2 Tablespoons Cabernet Vinegar
• 6 Tablespoons Extra Virgin Olive Oil
• Salt & Pepper to Taste

Preparation

1. Peel and dice the onion.
2. Core, seed and dice the tomatoes.
3. Peel, seed and dice the cucumber.
4. Cut the bread into 1/2 inch cubes.
5. Toss with olive oil, salt and pepper.
6. Place the cut bread cubes on a baking sheet and bake about 10 minutes in a 350 degree oven until golden.
7. Make a vinaigrette with the vinegar, olive oil , salt and pepper.
8. Combine the vegetables, parsley, basil, capers, olive and croutons in a bowl.
9. Toss with the vinegar and adjust the seasonings.

If you'd like to purchase a world-class olive oil & our favorite go to:L'Autunno Blend Extra Virgin Olive Oil

If you'd like to purchase a hearty, gourmet vinegar that is truly the work of artisans go to: Cabernet Vinegar

If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education