A refreshing Tuscan bread salad made with ripe tomatoes, crusty bread, cucumbers, red onion, basil, and a simple olive oil vinaigrette. This rustic summer favorite transforms simple ingredients into a vibrant and satisfying dish.
Place the bread cubes in a large bowl. If the bread is very dry, lightly sprinkle it with water and let it soften for 5 to 10 minutes.
Add the chopped tomatoes, cucumber, red onion, and torn basil to the bowl.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper.
Pour the dressing over the salad and gently toss until the bread absorbs the juices from the vegetables.
Let the salad rest for 20 to 30 minutes at room temperature so the flavors can meld.
Taste and adjust the seasoning with additional salt, pepper, or vinegar if needed.
Garnish with extra basil leaves and serve at room temperature.
Use high-quality, day-old Italian bread that is sturdy enough to absorb the dressing without becoming mushy. The best flavor comes from ripe, in-season tomatoes and allowing the salad to rest before serving.
