|10 min||0 min||4|
|4 medium||Heirloom tomatoes (chopped)|
|1 cucumber(s)||Cucumber (chopped)|
|1/4 small||Red onion (sliced thin with mandolin)|
|2 tbsp||Red wine vinegar|
|3 tbsp||Olive Oil, Extra Virgin|
|1 clove(s)||Garlic (crushed)|
|1/2 bunch||Basil, fresh|
|2 1/2 cup||Croutons, plain|
Toss the croutons in a saucepan on medium heat until lightly browned.
Slice the red onion and macerate in a small bowl the red wine vinegar
Place tomatoes, cucumber, garlic and onions in a bowl.
Add croutons and lightly squish with hands to release the tomato juice and marinade the croutons.
Finish with a drizzle of olive oil, a sprinkle of salt and fresh torn basil.