Sandra Lee Bread Salad - cooking recipe

Ingredients

2 medium tomatoes, chopped
1 yellow bell pepper, stemmed, seeded and sliced
1/2 cucumber, halved lengthwise, seeded and sliced
1/2 small red onion, thinly sliced
1 tablespoon capers, rinse
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
salt and pepper
2 cups garlic and herbed croutons

Preparation

In a large bowl, combine tomatoes, bell pepper, cucumber, onion, and capers.
In a small bowl, whisk together the vinegar and oil; season to taste with salt and pepper.
Pour dressing over vegetables and toss thoroughly but gently.
Spread croutons in a single layer in a large serving bowl. Spoon vegetables evenly over the croutons and pour any remaining liquid in the bowl over all.