Ingredients:

  • 4 slices (150g) day-old crusty bread, such as ciabatta or sourdough, cut into 1-inch cubes
  • 2 tablespoons (30 ml) olive oil
  • 1/4 teaspoon (1.5g) salt
  • 1/4 teaspoon (1.5g) freshly ground black pepper
  • 1.5 pounds (680g) ripe tomatoes, a mix of varieties (such as heirloom, beefsteak, and cherry), cut into wedges or halved
  • 1 cucumber, peeled, seeded, and chopped (approx. 200g/7 oz)
  • 1/2 red onion, thinly sliced (approx. 75g/2.6 oz)
  • 1/4 cup (packed, 10g) fresh basil leaves, roughly chopped
  • 2 tablespoons (30g) capers, drained
  • 1/4 cup (60 ml) extra virgin olive oil
  • 3 tablespoons (45 ml) red wine vinegar
  • 1 clove garlic, minced (approx. 3g/0.1 oz)
  • 1 teaspoon (5g) Dijon mustard
  • 1/2 teaspoon (3g) salt
  • 1/4 teaspoon (1.5g) freshly ground black pepper

Instructions:

  1. (Optional) Prepare the Croutons: Preheat oven to 375°F (190°C). Toss bread cubes with olive oil, salt, and pepper. Spread on a baking sheet and toast for 5-7 minutes, or until golden brown and crispy. Let cool.
  2. Combine Salad Ingredients: In a large bowl, combine tomatoes, cucumber, red onion, basil, and capers.
  3. Prepare the Vinaigrette: In a small bowl or jar, whisk together olive oil, red wine vinegar, garlic, Dijon mustard, salt, and pepper.
  4. Dress the Salad: Pour the vinaigrette over the salad and gently toss to combine.
  5. Add Bread: Add the toasted croutons (or the plain bread cubes if skipping the toasting step) to the salad and toss gently to combine.
  6. Let it Rest: Let the salad sit for at least 30 minutes at room temperature (or in the fridge) to allow the bread to soak up the dressing and flavors. Toss occasionally.
  7. Serve: Serve immediately or slightly chilled.