Ingredients
Bread
- 4 cups rustic bread, day old, ripped into cubes
Vegetables & Herbs
- 2 lbs tomatoes, chopped
- 1/2 red onion, thinly sliced
- 1 cucumber, sliced
- 1/2 cup fresh basil, torn
Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp salt, adjust to preference
- 1/2 tsp ground black pepper, adjust to preference
Instructions
- Toast the Bread: If the bread isn’t fully dry, preheat your oven to 375°F (190°C) and toast the bread cubes on a baking sheet for 10–12 minutes until golden and crisp. This step ensures the bread soaks up the dressing without becoming soggy.
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and black pepper until well combined and emulsified.
- Combine Salad Ingredients: In a large mixing bowl, add the toasted bread cubes, chopped tomatoes, thinly sliced red onion, sliced cucumber, and torn fresh basil leaves. Gently toss to mix the ingredients evenly.
- Dress and Marinate: Pour the prepared dressing over the salad mixture, tossing gently to coat all components thoroughly. Let the salad rest at room temperature for 20–30 minutes to allow the bread to absorb the dressing and the flavors to meld beautifully.
- Serve: After marinating, give the salad one last gentle toss and serve fresh as a light meal or side dish.
Notes
- Day-old or stale rustic bread is ideal because it absorbs the dressing better without turning mushy.
- You can substitute red wine vinegar with balsamic vinegar for a sweeter touch.
- For extra flavor, add capers or olives to the salad mix.
- If you prefer, crusty sourdough or ciabatta bread can be used instead of rustic bread.
- This salad is best enjoyed the same day it is made for optimal texture and freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
