For Each Serving

• 1 cup 1-inch bread cubes (see Note)
• 6 tablespoons Basic Vinaigrette without mustard (recipe follows)
• ½ cup diced (½ inch) tomato
• ½ cup diced (½ inch) cucumbers (peeled and seeded if necessary)
• 2 tablespoons finely diced red onion
• 2 tablespoons slivered fresh basil

Basic Vinaigrette

• ½ cup fruity olive oil
• ⅔ cup mild olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and freshly ground pepper to taste

Toss the bread cubes with 2 tablespoons vinaigrette and let stand about 30 minutes. Add the remaining ingredients including the remaining vinaigrette and quickly toss together. Garnish with a little more slivered basil if you want.

To make Basic Vinaigrette, whisk all ingredients together or process in a blender until combined. This is the house vinaigrette we use to dress our mixed green salads. You can add fresh herbs if you like and some minced garlic too.