INGREDIENTS
20
Basil, large leaves
1 tsp
Garlic
1
Hothouse cucumber, unpeeled, seeded and cut into 1/2 inch slices
1
Red bell pepper
1/2
Red onion, small
2
Tomatoes, large ripe
1
Yellow bell pepper
3 tbsp
Capers
1/2 tsp
Dijon mustard
1/4 tsp
Black pepper, freshly ground
1 1/2 tsp
Kosher salt
3 tbsp
Champagne vinegar
11 tbsp
Olive oil, extra virgin
1
Small boule (or half of a large boule) cut into 1-inch cubes (approximately 6 cups)