Ingredients
Units
Scale
Ingredients (Serves 4-6)
- 4 cups stale crusty bread, cut into 1-inch cubes (such as sourdough or ciabatta)
- 4 medium 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
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove, minced (optional)
- Salt and freshly ground black pepper, to taste
Instructions
Instructions
1. Prepare the Bread
- If the bread is not already stale, toast the cubes in a 300°F (150°C) oven for 10 minutes, or until slightly dried but not browned. Let cool.
2. Prepare the Vegetables
- Place the chopped tomatoes, cucumber slices, and red onion in a large bowl. Add the torn basil leaves.
3. Make the Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic (if using), salt, and pepper.
4. Assemble the Salad
- Add the bread cubes to the bowl with the vegetables. Pour the dressing over the salad and toss gently to combine. Ensure the bread absorbs some of the juices from the tomatoes and dressing.
5. Let it Rest
- Allow the salad to sit at room temperature for 20-30 minutes to let the flavors meld.
6. Serve
- Toss the salad again just before serving and adjust seasoning with more salt, pepper, or olive oil as needed. Serve as a refreshing side dish or a light meal.
