Description
Bread Salad with Fresh Tomatoes is a rustic Italian-inspired salad featuring toasted crusty bread, juicy ripe tomatoes, crisp cucumbers, red onion, fresh basil, and a tangy homemade vinaigrette. Perfect for using up day-old bread, this refreshing summer salad combines fresh produce and crunchy bread with vibrant flavors and a light dressing.
Ingredients
Bread
- 4 cups crusty French or Italian bread, cubed
- 3 tbsp olive oil
Salad Vegetables and Herbs
- 4 large ripe tomatoes, chopped
- 1 cucumber, diced
- ½ small red onion, thinly sliced
- ¼ cup fresh basil leaves, torn
- 2 tbsp chopped fresh parsley
- ¼ cup grated Parmesan cheese (optional)
Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat and toast bread: Preheat your oven to 375°F (190°C). Toss the bread cubes with 3 tablespoons of olive oil, spreading them evenly on a baking sheet. Bake for 10 to 12 minutes until the bread is lightly golden and crisp. Remove from the oven and let cool slightly.
- Prepare salad ingredients: In a large mixing bowl, combine the chopped tomatoes, diced cucumber, thinly sliced red onion, torn basil leaves, chopped parsley, and grated Parmesan cheese if using.
- Make the vinaigrette: Whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper in a small bowl until fully emulsified.
- Assemble the salad: Add the toasted bread cubes to the bowl with the vegetables. Drizzle the vinaigrette over the salad and toss gently to combine all ingredients well.
- Rest and serve: Allow the salad to rest for 10 to 15 minutes at room temperature so the bread can absorb the dressing flavors and soften slightly. Serve soon after for optimal texture and freshness.
Notes
- Day-old artisan bread works best as it absorbs the dressing without becoming too soggy.
- Add fresh mozzarella cheese for extra richness and creaminess.
- Serve the salad shortly after assembling to maintain the bread’s crisp texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
