Ingredients:

  • 1 lb rustic Italian loaf, cut into 1-inch cubes
  • 3 tbsp extra-virgin olive oil
  • ½ tsp sea salt
  • 1.5 lbs ripe plum tomatoes, cored and cubed
  • 1 medium English cucumber, sliced into half-moons
  • ½ cup red onion, thinly sliced
  • ½ cup fresh basil leaves, torn by hand
  • 1 tsp kosher salt
  • ⅓ cup extra-virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 clove garlic, minced
  • ½ tsp black pepper
  • 1 tsp honey

Instructions:

  1. Preheat the oven to 375°F (190°C). Toss the bread cubes with 3 tbsp olive oil and ½ tsp salt on a baking sheet. Roast for 8–12 minutes until the edges are mahogany-colored and the centers are crisp. Remove and let cool completely.
  2. Place the cubed tomatoes in a colander over a bowl and sprinkle with 1 tsp of salt. Let them sit for 15–20 minutes to draw out the internal juices. Reserve the collected tomato liquid.
  3. In a small jar or bowl, whisk together ⅓ cup olive oil, 3 tbsp red wine vinegar, minced garlic, pepper, and honey. Pour this mixture into the bowl containing the collected tomato juices and whisk to combine.
  4. In a large mixing bowl, combine the toasted bread cubes, salted tomatoes, cucumber, and red onion. Pour the vinaigrette over the ingredients and toss gently. Fold in the torn basil leaves last.