• Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 2 large heads of crisp Romaine hearts
  • 1/2 pounds heirloom baby tomatoes (or the freshest tomatoes you can find)
  • 1 hothouse cucumber, peeled and seeded
  • 1/4 red onion, thinly sliced
  • 10 leaves of fresh basil, chiffonade
  • 1 pound loaf of rustic French Bread, cut into 1″ thick slices
  • 1 tablespoon of fresh thyme
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper
  1. Instructions
  2. Preheat the oven to 375 degrees.
  3. Finely mince 1 tablespoon of fresh thyme. Slice the French bread loaf into 1 ” slices. Brush each slice with olive oil on both sides. Then slice the bread into 1″ cubes. Place cubes in a large bowl and sprinkle the fresh thyme over top. Sprinkle the oregano, sea salt and fresh ground pepper on top of the bread, and toss to coat all the cubes.
  4. Lay bread in flat layer on baking sheets, and bake for 15-20 minutes until cubes are lightly golden brown. Take out of oven and toss the bread cubes every 5 minutes or so, so that they toast evenly. Set aside.
  5. Roughly chop the romaine and place in large bowl. Rinse and pat dry baby tomatoes and slice in half. (Or, if using larger tomatoes, chop into quarters. Peel the cucumber (but leave some of the peel on if you like the look of it) and take the seeds out. Chop into large chunks and add them to the bowl. Slice the onion very thinly (I used a mandolin) and add to the bowl. Cut the basil leaves in a chiffonade cut (thin ribbon-like strips) and add to the bowl.
  6. Pour the vinaigrette over the salad and toss together. Add the bread cubes on top and toss together.
  7. Serves