3″ Baguette [day old, sliced into 1/8″ slices]
Salad:
1 pint Cherry Tomatoes [cut in half]
1 Armenian Cucumber [sliced, or two other thin cucumbers]
1/4 cup Red Onion [sliced thinly]
handful Basil Leaves [fresh, torn]
1-1/2 cups Navy Beans [cooked]
Dressing:
generous pinch Sea Salt
1 tsp warm water
2 Tbs Red Wine Vinegar
1/4 cup Extra Virgin Olive Oil
black pepper [to taste]
Arrange slices of baguette on a cutting board in a single layer. Allow to dry out for several hours. Break bread slices into 1″ pieces + set aside.
Dissolve sea salt in water + vinegar in a small bowl. Whisk in oil + season with pepper. Toss dressing over the vegetables + beans in a medium bowl. Gently mix in bread. Serve immediately.
