Tomato & Bread Salad
Crispy bread cubes tossed with ripe tomatoes, red onion, and a bright vinaigrette—the Tuscan way to use up stale bread. Ready in 15 minutes, tastes like summer.
- Total time
- 15 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
- 8 oz stale or day-old bread (rustic, crusty)
- 1.25 lb ripe tomatoes (Roma or beefsteak), roughly chopped
- ½ small red onion, thinly sliced
- ⅓ cup fresh basil
- 3 tbsp red wine vinegar
- 6 tbsp olive oil
- 1 clove garlic clove, minced
Instructions
- 1
Cut bread into 1-inch cubes. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- 2
Add bread cubes and cook 4–5 minutes, stirring occasionally, until golden and crispy all over.
- 3
Transfer bread to a large bowl. Whisk together vinegar, remaining 4 tbsp oil, garlic, salt, and pepper.
- 4
Add tomatoes, onion, and basil to the bowl with bread. Pour vinaigrette over and toss gently.
- 5
Let sit for 5 minutes so flavors blend and bread absorbs the dressing, then taste and adjust seasoning.
- 6
Serve at room temperature or chilled.
Tools you’ll need
- large skillet
- large bowl
- whisk
- knife and cutting board
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