Ingredients
Scale
- 4 cups day-old crusty bread (ciabatta or sourdough), cut into 1-inch cubes
- 4 ripe tomatoes, diced
- 1 cucumber, diced (preferably English cucumber)
- 1/2 red onion, thinly sliced
- 1 cup fresh basil leaves
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C), if toasting the bread.
- Cut the stale bread into 1-inch cubes and toast in the oven for 10-15 minutes until lightly golden, if desired.
- In a large bowl, combine the cubed bread with the diced tomatoes. Allow the mixture to sit for 20-30 minutes to absorb the tomato juices.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the bread and tomato mixture and toss gently.
- Add the thinly sliced red onion, diced cucumber, and fresh basil leaves. Toss again to mix.
- Serve immediately or let the salad sit for a few minutes to meld the flavors.
Notes
- Do not oversoak the bread to prevent mushiness.
- Choose the best quality tomatoes for optimal flavor.
- Season generously with salt and pepper for enhanced taste.
- Feel free to add other vegetables like bell peppers.
- Prepare some ingredients ahead of time, but mix right before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180 Kcal
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg