Serves about four
- 4 slices sourdough (or another country loaf)
- Olive oil to drizzle
- 2 teaspoon of dried rosemary
- 2 teaspoons of dried thyme
- 1 teaspoon of oregano
- ½ teaspoon of salt
- ½ teaspoon of Aleppo Pepper
- Black pepper to taste
- 3 green and yellow tomatoes, cut into wedges
- 1 english cucumber, thinly sliced in rounds
- 1 clove of garlic, minced or pressed
- ½ a red onion, cut into halves and thinly sliced
- ½ cup of lemon basil
- ½ cup of Italian parsley
Make the toasted Herbed Sourdough Cubes
Preheat the oven to 400 degrees F. Cube four slices of sourdough and place in a bowl. Drizzle olive oil over the bread cubes. Combine spices (sprinkle with 2 teaspoon of dried rosemary, 2 teaspoons of dried thyme, 1 teaspoon of Aleppo pepper, 1 teaspoon of oregano and ½ teaspoon of salt and several cracks of black pepper), sprinkle over bread and toss to coat.
Bake until crisp and lightly golden for 5 minutes or so and then flip the bread and bake for another 5 or so minutes until golden on all sides.
In a medium bowl, toss the tomatoes, cucumbers, garlic, red onion, and toasted sourdough with a lemon-herb vinaigrette (the recipe is in this blog post ... scroll to bottom). Gently fold in half of the basil and parsley. Place in a serving bowl and sprinkle remaining basil on top. Serve with San Juan Sea Salt on the side.