Tomato & Feta Cheese Salad With Fresh Basil

• 6 slices Sourdough Baguette, Cut Into 1/2 Inch Cubes
• 2 Tablespoons Extra Virgin Olive Oil
• 1/4 teaspoons Kosher Salt
• 1/4 teaspoons Pepper
• 8 whole Basil Leaves, Coarsely Chopped
• 4 whole Medium Red Tomatoes, Chopped
• 16 ounces, weight Yellow Cherry Tomatoes
• 4 ounces, weight Feta Cheese, Crumbled
• 1/2 whole Lemon
• 1 whole Large Shallot, Finely Diced
• 1 clove Garlic, Finely Diced
• 1 Tablespoon Red Wine Vinegar
• 2 Tablespoons Extra Virgin Olive Oil
• 1/2 teaspoons Dijon Mustard
• 1/8 teaspoons Salt
• 1/8 teaspoons Pepper
• 1/8 teaspoons Sugar

1. Preheat your oven to 400F. Toss the bread cubes with the 2 Tablespoons of olive oil and 1/4 teaspoon each of salt and pepper. Bake at 400F for just 6 or 7 minutes. Not longer! Then remove from the oven and set aside to cool.
2. Meanwhile, prepare the dressing. Combine the juice from the 1/2 lemon, shallots, garlic, red wine vinegar, 2 Tablespoons olive oil, Dijon mustard, and the salt, pepper and sugar in a glass or bowl, and whisk well to combine. Set aside.
3. In a large bowl, toss the basil with the tomatoes, and add the dressing, turning gently to coat.
4. At this point you can refrigerate your tomatoes for later - just be sure to drain them of excess liquid before you finish the salad.
5. Just before serving, add the croutons and Feta cheese.
6. A wonderful summer salad! Serves about 6.

sourdough, olive oil, ubc, ubc, basil, red tomatoes, tomatoes, cheese, lemon, shallot, clove garlic, red wine vinegar, olive oil, dijon mustard, salt, pepper, sugar

Taken from tastykitchen.com/recipes/salads/tomato-feta-cheese-salad-with-fresh-basil/ (may not work)