Summer Bread Salad

1. 1

   Combine vinegar and shallot in a bowl; set aside to soften shallot.

2. 2

   Prepare an ice-water bath.

3. 3

   Bring a pot of water to a boil.

4. 4

   Add 1 teaspoons salt and green beans, and cook until bright green, about 2 minutes.

5. 5

   Using a slotted spoon, transfer green beans to ice-water bath.

6. 6

   Add zucchini to boiling water, and cook until tender, about 3 minutes.

7. 7

   Transfer to ice-water bath.

8. 8

   Let cool, then drain.

9. 9

   Toss green beans zucchini, tomatoes, and cucumbers.

10. 10

    in a large bowl.

11. 11

    Add mustard, herbs, 1 teaspoons salt, and pepper to shallot mixture.

12. 12

    Add 1/4 cup oil in a slow steady stream until emulsified.

13. 13

    Pour vinaigrette over vegetables, and toss.

14. 14

    Let stand at least 1 hour to allow the flavors to meld.

15. 15

    (vegetables can be covered and refrigerated up to 2 days; bring to room temperature before serving.

16. 16

    ).

17. 17

    Preheat oven to 350F Place bread on rimmed baking sheet.

18. 18

    Drizzle with remaining tablespoon of oil, and toss.

19. 19

    Toast, stirring occasionally, until golden brown, about 20 minutes.

20. 20

    Add croutons to salad and toss.

21. 21

    Let stand 1 hour before serving so that the croutons can soften.

22. 22

    If you prefer yoru croutons crisp, add them to the salad just before serving.

* Per serving · 4 servings · Values may vary.