Gazpacho salad-Summer Salad with toasted croutons ~ Secret recipe club challenge 22nd April 2013

This is my assignment with the Secret Recipe Club.The aim of the club is that you are allocated a blog from which you have to select a recipe and try  it and blog about it.
My assigned blog was Eat Laugh love .The blog writer Denise  has a lovely selection of recipes and I immediately fell in love with this Gazpacho Summer salad recipe. I recreated the recipe with  a few minor changes.

Colourful and vibrant summer salad with a tangy and aromatic dressing.

Ingredients:

2 crusty bread rolls
1 tablespoon garlic infused olive oil
Pinch of salt and pepper
2 large tomatoes cut into small pieces
3 inch cucumber diced
1 bowl of mixed capsicums diced
1 bowl iceberg lettuce shredded
1 medium carrot grated

For the vinaigrette:

1/2 teaspoon Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Method:

1.Cut the bread rolls into small inch pieces and put them into a bowl, drizzle some garlic infused olive oil and add salt and pepper.
2.Toss the bread cubes and transfer them to a baking tray and bake in a preheated oven 180 degrees C / 375 degrees F  for ten minutes until golden brown and crispy.
3.In another bowl add the tomatoes, cucumber,peppers,lettuce and carrots and toss together.
4. In a screw top jar, add all the ingredients for the vinaigrette and mix well.
5. Pour this vinaigrette over the mixed salad and toss well.
6.Add the toasted bread cubes to the salad and toss again.
Serve immediately

You may like:
Moroccan Couscous salad in a jar