Fresh From The Garden Cherry Tomato And Cucumber Salad With Garlic Rubbed Croutons

• 3 slices crusty day-old Italian, French or artisan bread
• 1/4 cup plus 3 tablespoons extra virgin olive oil, divided
• 2 medium garlic cloves, peeled
• 3 small baby cucumbers
• 1/2 cup cherry tomatoes (different colors, if possible, make for a prettier salad), halved if small in size, quartered if larger
• 6 small fresh mint leaves
• 2 large fresh green basil leaves
• 2 large fresh purple basil leaves
• 1 tablespoon good-quality red wine vinegar
• 1/2 tablespoon balsamic vinegar
• 1/2 teaspoon honey
• 2 three-finger pinches garlic salt
• Salt and pepper to taste

1. First make the garlic croutons: Heat a large cast iron pan over medium-low heat. When it starts to warm, add 1/4 cup olive oil and rotate pan until oil is covering the entire bottom surface of the pan. After a minute or two, when oil is hot, add slices of bread to pan. Cook on each side for a minute or two until bread is colored a lovely golden brown. Remove bread from pan and while it is still warm, rub both sides of bread with garlic cloves. Let bread cool on a plate or cutting board. When cool, slice bread into bite sized pieces. You should have roughly 12 croutons. Set aside.
2. Next do your chopping. I usually peel cucumbers so that a few thin stripes of skin remain. Cut each cucumber in half length-wise, then cut cucumbers into very thin half-moon slices. Add cucumber and quartered or halved tomatoes to salad bowl. Tear each mint leaf into 3-4 small pieces. Add mint to bowl. Do the same with the basil, tearing each leaf into tiny pieces. Add basil to bowl.
3. Make vinaigrette: I like to mix vinaigrette in a jar. There is no risk of oil splashing and using a jar makes the vinaigrette easy to emulsify. I use the Alice Waters method of making a vinaigrette. First, add vinegars to a small jar. Then add a three-finger pinch of sea salt to jar. Put lid on jar and shake thoroughly to dissolve salt. (Adding the salt at this point rather than later, helps tame the astringency of the vinegars.) Remove lid and add honey, remaining 3 tablespoons olive oil, garlic salt, and a grind of freshly ground black pepper to jar. Top with lid again. Shake jar, then taste vinaigrette and adjust seasonings, if flavors do not seem balanced. Add small amounts of salt, honey, olive oil or vinegar, if needed. Pour dressing over tomatoes, cucumbers and herbs.
4. Add bread to bowl, then gently mix salad. I like to use my hands, but you can also use a pair of serving tongs. Take one more taste and correct seasonings, if necessary. Let salad sit for about ten minutes to allow flavors to meld, then serve.
5. Enjoy this lovely taste of summer-- buon appetito!

crusty, extra virgin olive oil, garlic, baby cucumbers, cherry tomatoes, mint, green basil, purple basil, red wine vinegar, balsamic vinegar, honey, threefinger, salt

Taken from food52.com/recipes/14057-fresh-from-the-garden-cherry-tomato-and-cucumber-salad-with-garlic-rubbed-croutons (may not work)