Ingredients
Method
Make your own croutons
- Preheat oven to 400 ° F. Tear day-old bread into small chunks and place in a baking dish. Using 1 tbsp. of olive oil, coat the bread thoroughly. Add salt to taste and roast in the oven for 10 minutes until brown and crunchy. Toss halfway through cooking.
Prep tomatoes
- Meanwhile, wash, core, and dice tomatoes. Sprinkle with salt, place in a colander over a bowl to collect juice from tomatoes. Set aside for 15 minutes to let juice work its way out of the tomatoes and collect in the bowl. This juice will be added to the vinaigrette.
Prep potatoes
- Cut potatoes into 1-inch cubes, skin on. Add to a pot of salted boiling water and cook for about 6-7 minutes until firm and not mushy. Test with the tines of a fork to make sure the potatoes don't overcook. Drain, season with a bit of salt, and set aside to cool.
Make vineiagrette
- Mix vinegar, shallot, tomato juices, garlic, herbs, capers in a small bowl and whisk. Add in the olive oil 1 tbsp. at a time and taste as you go until desired flavor is achieved. Add salt as needed.
Construct the salad
- To a large serving bowl, add potatoes, diced tomatoes, cucumbers, olives, and croutons. Pour on the vinaigrette and stir to coat. Garnish with chopped Italian parsley and serve chilled or at room temp.