Ingredients For the Balsamic Vinegrette:

⅓ cup olive oil

2 tablespoons red wine vinegar

1 teaspoon sugar

½ teaspoon Dijon mustard

Salt and pepper

For the Salad:

6 cups ciabatta or french bread, cubed (stale is best)

4 tablespoons Kerrygold

Private: Sundried Tomato & Basil Butter Blends

, melted

½ English cucumber, seeded and cut in half moons

3 cups heirloom tomatoes, chopped

½ small red onion, thinly sliced

¼ cup fresh basil, coarsely chopped

Instructions:

For the vinaigrette: 

  1. Place olive oil, red wine vinegar, sugar and Dijon mustard in a small jar and shake to combine.
  2. Season to taste with salt and pepper and set aside. 

For the salad: 

  1. Preheat oven to 375°F.  
  2. Place bread cubes in a large bowl and pour melted Kerrygold Sundried Tomato and Basil Butter Blend over and toss to coat. Arrange bread cubes on a large sheet pan in a single layer. Bake for 15 minutes or until toasted, stirring once. Remove toasted bread cubes from oven and let cool. 
  3. Combine toasted bread cubes, cucumber, tomatoes, and red onion in a large bowl. Pour the desired amount of dressing over the salad and toss to coat. Let sit for 30 minutes for dressing to absorb. 
  4. Just before serving, add fresh basil and toss gently to combine. 

Note: You can also use halved cherry tomatoes in place of the heirloom tomatoes.  

Recipe by Garnish with Lemon.