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  • Cook Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4 1x

Scale

Ingredients

For the Salad

  • 4 cups rustic sourdough baguette, cut into cubes
  • 1 1/2 lbs large heirloom tomatoes in varying colors, cut into bite sized chunks
  • 1/2 lb heirloom cherry tomatoes, halved
  • 1 cucumber, seeds removed, quartered and sliced
  • 1/2 red onion, thinly sliced
  • 1 bunch basil, cut chiffonade

For the Vinaigrette

  • 1/3 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • Pinch of salt and black pepper

Instructions

  1. Preheat oven to 300˚F. Place bread cubes on a baking sheet and drizzle with 1 tablespoon olive oil and a pinch of salt. Bake for 15 minutes, until dried out and crunchy. Remove and set aside to cool.
  2. In a large mixing bowl, toss tomatoes, onion, and cucumber together. Set aside to rest while making the vinaigrette.
  3. Make the vinaigrette: Combine all ingredients and whisk together until thoroughly combined.
  4. Add the dried bread cubes and vinaigrette to the tomato mixture. Toss until thoroughly combined.
  5. Let the salad sit for at least a 1/2 hour, or up to 4 hours, to let dried bread infuse with the salad juices. Stir occasionally if desired to keep vinaigrette thoroughly mixed.
  6. Add basil chiffonade just before serving.