4largeripe red tomatoes; various varieties are perfect for this salad
1largeenglish cucumber, peeled and chopped
1-2largebell peppers, chopped, optional
1headgreen leafy lettuce, chopped; kale would also work well!
2tbspdrained capers
1handfulfresh basil, julienned
For the dressing
2 tbspdijon mustard
2clovesminced garlic
2tspwhite wine vinegar
1/4 cupextra virgin olive oil
kosher salt and pepper to taste
Instructions
For the dressingWhisk together the mustard, garlic, salt, pepper, and olive oil.For the croutonsHeat oven to 425. Place bread on parchment paper and drizzle olive oil and salt and pepper all over the bread. Bake the cubed bread for 7-10 minutes until golden brown. Remove from heat and set aside. Leave oven on.For the saladPlace the chopped eggplant on a baking sheet and drizzle with olive oil and salt and pepper. If using the eggplant, roast for 30-40 minutes at 425 until caramelized but not burnt, rotating the pan once or twice during the cook time. Set aside.Place the lettuce, tomatoes, capers, cooled eggplant, croutons, and basil in a large bowl. Pour dressing over the top, toss thoroughly, and chill until ready to serve.