Whole grain bread: 60g (2 slices, cubed), White beans (cannellini, cooked): 100g (1/2 cup), Artichoke hearts (canned, drained): 75g (1/2 cup, quartered), Cherry tomatoes: 100g (1 cup, halved), Cucumber: 75g (3/4 cup, diced), Red onion: 30g (1/4 cup, thinly sliced), Basil: 10g (2 tbsp, chopped), Capers: 5g (1 tsp), Olive oil: 15ml (1 tbsp), Red wine vinegar: 10ml (2 tsp), Dijon mustard: 5g (1 tsp), Garlic: 3g (1 clove, minced), Black pepper: to taste
1. Toast bread: Toss 60g cubed bread with 5ml olive oil. Toast in oven at 180°C (350°F) for 10 minutes until golden and crisp. 2. Make dressing: Whisk together 10ml olive oil, 10ml red wine vinegar, 5g Dijon mustard, 3g minced garlic, 5g capers, and black pepper. 3. Combine ingredients: In a large bowl, mix toasted bread, 100g white beans, 75g quartered artichoke hearts, 100g halved cherry tomatoes, 75g diced cucumber, and 30g sliced red onion. 4. Dress: Pour dressing over salad and toss to combine. Let sit for 10 minutes for flavors to meld. 5. Garnish: Top with 10g chopped basil before serving.
