Ingredients
Bread and Seasoning
- 6 cups 1-inch bread cubes (from a ciabatta loaf, French baguette, French bread, or similar; fresh or 1 day old bread will work)
- 2 tablespoons olive oil
- 1 small clove or ½ medium clove garlic (minced)
- ¼ teaspoon fine sea salt
- ⅛ teaspoon freshly ground black pepper
Dressing
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Salad Ingredients
- 5 cups chopped ripe fresh tomatoes
- ¼ teaspoon fine sea salt (for the tomatoes)
- ½ English cucumber (sliced into ¼-inch thick half rounds, unpeeled)
- ½ small red onion (thinly sliced, about ½ cup)
- ⅓ cup chopped fresh basil
Instructions
- Toast the Bread Cubes: Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. In a large mixing bowl, whisk together 2 tablespoons olive oil, minced garlic, ¼ teaspoon fine sea salt, and ⅛ teaspoon freshly ground black pepper. Toss the bread cubes in the oil and seasoning mixture until they are evenly coated. Spread the bread cubes in an even layer on the prepared baking sheet. Bake for 10-12 minutes, flipping the cubes halfway through, until they are barely golden and crisp. Wipe out the bowl to use later for tossing the salad.
- Make the Dressing: In a small bowl, whisk together 2 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon honey, ¼ teaspoon fine sea salt, and ¼ teaspoon freshly ground black pepper. Set this dressing aside.
- Prepare the Tomatoes: Place the chopped tomatoes in a large colander over a bowl. Sprinkle ¼ teaspoon fine sea salt over them and gently toss to combine. Let the tomatoes sit for 5 minutes to allow excess juices to drain.
- Assemble the Salad: In the reserved large mixing bowl, combine the sliced cucumber and thinly sliced red onion. Add the drained tomatoes and the prepared dressing, stirring gently to mix everything evenly. Finally, gently fold in the toasted bread cubes and chopped fresh basil until just combined. Serve the salad immediately to enjoy the crisp textures.
Notes
- Use firm, day-old bread for best texture that soaks up the dressing without becoming too soggy.
- Fresh ripe tomatoes are key to the salad’s flavor; use a variety like heirloom or vine-ripened for best results.
- Letting the tomatoes drain ensures the salad doesn’t become watery.
- Serve immediately after assembling to maintain the bread’s crispness.
- You can substitute honey with maple syrup for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
