Description
A refreshing and vibrant summer salad featuring ripe tomatoes and toasted bread, perfect for using up stale bread.
Ingredients
- 4 to 5 cups sturdy bread, cubed
- 3 to 4 cups ripe tomatoes, chopped
- 1 cucumber, chopped (optional)
- 1/2 small red onion, thinly sliced
- A big handful of fresh basil
- 3 tablespoons extra virgin olive oil
- 1 to 2 tablespoons red wine vinegar
- Salt and black pepper to taste
- Optional add-ins: mozzarella, chickpeas, olives, pepperoncini
Instructions
- If the bread is soft, toast the cubes at 400°F for about 8 to 12 minutes until lightly crisp. Let cool.
- In a big bowl, toss tomatoes with a good pinch of salt. Let them sit for 10 minutes to get juicy.
- Add cucumber, onion, and bread to the bowl.
- Drizzle with olive oil and vinegar. Add pepper. Toss well.
- Let it sit for 20 to 30 minutes at room temperature, then add basil right before serving.
Notes
This salad is best when it sits for 20-30 minutes to allow the flavors to meld. Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian