Ingredients
Scale
- 4 cups crusty bread (ciabatta or sourdough), cubed
- 3 cups ripe tomatoes, chopped
- 1 cup cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup fresh basil leaves
- 1/4 cup olive oil
- 2 tablespoons vinegar
- 1 garlic clove, minced
- salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Spread the bread cubes on a baking sheet.
- Toast the bread for 8–10 minutes until golden and slightly crisp, then let cool.
- Chop the tomatoes, slice the cucumber, and thinly slice the red onion.
- Tear the fresh basil leaves and combine all vegetables in a large bowl.
- In a small bowl, whisk together the olive oil, vinegar, garlic, salt, and pepper.
- Add the toasted bread to the bowl with the vegetables.
- Pour the vinaigrette over the salad and toss gently to combine.
- Let the salad sit for 15–20 minutes before serving.
- Serve at room temperature and enjoy.
Last Step:
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Feel free to customize with seasonal vegetables.
Adjust the seasoning to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking, Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg