Ingredients:

  • 1 lb sourdough bread, day-old and cubed
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 2 lbs Heirloom tomatoes, mixed colors, cut into bite-sized chunks
  • 1 medium English cucumber, halved and sliced
  • 1/2 cup red onion, thinly sliced into half-moons
  • 1 cup fresh basil leaves, torn by hand
  • 1 tsp kosher salt
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp black pepper
  • 1/4 tsp dried oregano

Instructions:

  1. Preheat your oven to 375°F (190°C). Toss the sourdough cubes with olive oil and salt on a baking sheet. Roast for 8–12 minutes, tossing once, until the edges are golden brown and the centers are slightly crisp. Remove and let cool completely.
  2. Place the chopped Heirloom tomatoes in a large bowl and sprinkle with 1 tsp of kosher salt. Toss gently and let sit for 15–20 minutes to allow the natural juices to release.
  3. In a small jar, combine the olive oil, red wine vinegar, lemon juice, minced garlic, pepper, and oregano. Shake vigorously until the mixture is emulsified and opaque.
  4. To the bowl of tomatoes and their juices, add the sliced cucumber, red onion, and toasted bread. Pour the vinaigrette over the mixture and toss gently to integrate.