Description
A rustic and refreshing Italian bread salad made with juicy heirloom tomatoes, crunchy cucumbers, red onions, and torn chunks of crusty bread, all tossed in olive oil and red wine vinegar with fresh basil.
Ingredients
Scale
- 3 large heirloom tomatoes, chopped
- 1 medium cucumber, sliced
- 1 small red onion, thinly sliced
- 1/2 cup fresh basil leaves
- 3 cups crusty bread, torn into chunks
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Slice tomatoes and place in a large bowl. Sprinkle with salt and let sit for 10–15 minutes to release juices.
- Slice cucumber and red onion. Tear bread into bite-sized chunks. Prep basil leaves.
- To the bowl with tomatoes, add cucumber, onion, and bread.
- Drizzle in olive oil and red wine vinegar. Toss gently to combine.
- Let salad rest at room temperature for 20–30 minutes to allow flavors to meld and bread to soak up juices.
- Add basil just before serving. Toss again and adjust seasoning if needed.
- Serve at room temperature with extra olive oil drizzled on top if desired.
Notes
- Use day-old or toasted bread for the best texture.
- Letting the salad rest is key to flavor development.
- Customize with cheese, grilled veggies, or extra herbs.
- Serve in a wide bowl to show off its vibrant colors.
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg