# Components:
→ Bread
01 - 4 thick slices of rustic country bread (about 250 g)
02 - 2 tbsp olive oil
03 - 1 garlic clove, halved
→ Vegetables
04 - 400 g ripe mixed tomatoes (heirloom, cherry, or vine), cut into bite-sized pieces
05 - 1 small red onion, thinly sliced
06 - 1 small cucumber, sliced into half-moons
07 - 1 red bell pepper, diced
08 - 1 handful fresh basil leaves
→ Vinaigrette
09 - 4 tbsp extra-virgin olive oil
10 - 2 tbsp red wine vinegar
11 - 1 tsp Dijon mustard
12 - ½ tsp sea salt
13 - ¼ tsp freshly ground black pepper
# Method:
01 - Preheat a grill or grill pan over medium-high heat. Brush bread slices with olive oil on both sides.
02 - Grill bread for 2–3 minutes per side until crisp and charred. Remove from grill and immediately rub the cut side of the garlic clove over the warm bread.
03 - Tear grilled bread into bite-sized chunks and place in a large salad bowl.
04 - Add tomatoes, red onion, cucumber, red bell pepper, and fresh basil to the bowl with bread.
05 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper to create the vinaigrette.
06 - Pour vinaigrette over salad and gently toss to coat all ingredients. Let sit for 10 minutes to allow flavors to meld and bread to soak up dressing.
07 - Serve at room temperature, garnished with extra basil if desired.
