Ingredients
Units
Scale
Ingredients (Serves 4-6)
- 4 cups crusty bread, cut into 1-inch cubes (stale or lightly toasted)
- 4 ripe tomatoes, chopped into bite-sized pieces
- 1 cucumber, peeled and sliced into half-moons
- 1/2 red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons red wine vinegar (or balsamic vinegar for a sweeter flavor)
- 1 garlic clove, minced (optional)
- Salt and freshly ground black pepper, to taste
Instructions
Instructions
1. Prepare the Bread
- If the bread is fresh, toast the cubes in a 300°F (150°C) oven for 10 minutes, or until slightly dried but not browned. Let cool.
2. Soak the Bread (Optional)
- If the bread is very hard, sprinkle it with a bit of water to soften slightly. Do not soak it to the point of being mushy.
3. Combine the Vegetables
- In a large mixing bowl, combine the tomatoes, cucumber, red onion, and basil.
4. Make the Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic (if using), salt, and pepper.
5. Assemble the Salad
- Add the bread cubes to the vegetables.
- Pour the dressing over the salad and toss gently to combine, ensuring the bread absorbs the juices from the tomatoes and the dressing.
6. Rest and Serve
- Let the salad sit at room temperature for 20-30 minutes to allow the flavors to meld.
- Toss again before serving. Adjust seasoning with additional salt, pepper, or olive oil if needed.
