Tomato and bread salad

Ingredients

• 2 cups day-old rustic bread, cut into 1" cubes

• 1 clove garlic, minced

• 2 tbsp red wine vinegar

• ½ tsp Dijon mustard

• Pinch sugar

• 1 tsp Maldon sea salt

• ¼ cup extra-virgin olive oil

• 4 large heirloom tomatoes

• 1 small English cucumber

• 1 pint coloured cherry tomatoes

• ¼ cup red onion, thinly sliced

• 1 avocado

• 1 long red chili, chopped

• ¼ cup basil leaves, torn

• 1 tbsp oregano or marjoram leaves

Directions
1 Toast the bread cubes on a baking sheet in a 375ºF oven until golden. Meanwhile, mix the garlic, vinegar, mustard, sugar and sea salt together in a small bowl. Slowly whisk in the olive oil to emulsify. Set aside.

2 Cut the heirloom tomatoes and cucumber into chunky 1" pieces and slice the cherry tomatoes in half. Place in a large bowl; add the red onion. Peel and pit the avocado and slice into 1" pieces. Add to the bowl along with the chili, toasted croutons, and herbs.

3 Pour the dressing over the salad and toss carefully. Let salad sit for 30 minutes before serving to allow the juices of the tomatoes to combine with the dressing.

Serves 4-6.

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