Portuguese Vegetable Salad

This salad is the perfect accompaniment to the Grilled Chicken with Peri Peri Sauce.  The cooling cucumbers and bell peppers make this a great summertime salad.

Let's make the croutons first:

2 T. olive oil

1 t. minced fresh garlic

1 t. smoked paprika

3 cups cubed baguette

salt and black pepper to taste

Heat oil in a non-stick skillet over medium heat.  Stir in garlic and paprika; cook until fragrant, 1 minute. Add baguette cubes and cook until toasted, 3-4 minutes, stirring occasionally. Season croutons with salt and pepper; transfer to a plate.  Set aside.

Now we'll make the vinaigrette:

3 T. fresh lemon juice

2 T. olive oil

1 T. white wine vinegar

2 t. capers, optional

Whisk together the lemon juice, oil, vinegar, and capers; season with salt and pepper.

For the salad:

2 cups halved cherry tomatoes (1 pint)

1 cucumber, seeded and sliced (2 cups)

1 yellow bell pepper, diced

1 jalapeno or serrano sliced

1/2 cup fresh cilantro leaves

Toss tomatoes, cucumber, bell pepper, jalapeno, cilantro, and croutons with the vinaigrette.

Serve immediately.

From Cuisine at Home Issue 136