Categories: Healthy
Ingredients
- 225g/ 1/2 lb spicy Italian sausage, (2 large sausages) casings removed
- 1 bell pepper, diced
- ⅛ cup red onion, diced
- 1/2 long english cucumber, cubed
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, torn, loosely packed
- 3 cups sourdough bread, cut into 11/2 inch cubes
- 3/4 cup of bocconcini cheese, quartered (or mini)
- Smoky Buttermilk Vinaigrette
- 1/4 cup buttermilk
- 1 tablespoon white wine vinegar
- ⅛ teaspoon smoked paprika
- pinch salt
- 2 teaspoons sugar
- 1/4 teaspoon dijon mustard
Directions
- In a medium pan, cook sausage over medium heat, breaking it up with a spatula until it is crumbly. Cook for 5-6 minutes, until cooked through.
- Scoop the sausage out of the pan, leaving the grease behind. Let the sausage drain on a paper towel-lined plate.
- Add the bread to the pan, and stir frequently until evenly coated with sausage drippings. If your sausages didn’t release much liquid, you will have to add a few glugs of olive oil to the pan, and a sprinkling of salt and pepper.
- Cook bread, stirring occasionally for 8-10 minutes, until golden and lightly crispy. Remove from heat.
- Toss together all salad ingredients, and stir in the crumbled sausage and fried bread.
- In a separate container, shake together vinaigrette ingredients.
- Add dressing a bit at a time, to taste.