Italian-Style Toasted Bread and Basil Salad
This Italian-style bread salad pairs golden, toasted bread with ripe tomatoes, crisp cucumber, thinly sliced red onion and plenty of fresh basil. A simple red-wine vinaigrette seasons the vegetables and gradually softens the bread, leaving some pieces tender and others lightly crisp at the edges. For the best contrast, toss it close to serving time.
Original recipe: 4 servings.
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How much are you cooking?
4 portions · 1 full batch · 2 portions now · 2 for later
Keep the original-size recipe and equipment. Prepare additional complete batches if you need more; reserve any extra portions.
For the original batch: Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.
Choose the total you want to cook, including any portions reserved for another meal. Repeating this dish on your calendar uses that same batch.
Ingredients
- 5 cups (about 8 ounces) sturdy country-style or sourdough bread, cut into 1-inch cubes; slightly stale bread works well
- 3 tablespoons extra-virgin olive oil, divided
- 1 pound ripe tomatoes, cut into bite-size pieces
- 1 medium cucumber, halved lengthwise and sliced
- ¼ small red onion, thinly sliced
- 2 tablespoons red-wine vinegar
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1 cup loosely packed fresh basil leaves, torn if large
- Optional: 4 ounces fresh mozzarella, torn or cut into bite-size pieces
Method
Recipe by Heather Schiefelbein.
- Heat the oven: Set a rack in the middle and heat the oven to 400°F. Line a rimmed baking sheet with parchment, or leave it unlined.
- Toast the bread: Put the bread cubes on the baking sheet and toss them with 1 tablespoon of the olive oil. Spread them in one layer and bake for 8 to 10 minutes, turning once about halfway through. The cubes should look golden and feel dry and crisp on the outside, but they do not need to be browned all the way through. Set them aside to cool for a few minutes.
- Prepare the vegetables: Add the tomatoes, cucumber and red onion to a large serving bowl. If the tomatoes are especially juicy, keep their juices in the bowl; they will mingle with the dressing.
- Mix the vinaigrette: In a small bowl, whisk the red-wine vinegar with the salt and pepper. Slowly whisk in the remaining 2 tablespoons of olive oil until combined. Taste and adjust the salt or pepper if needed.
- Dress the salad: Pour the vinaigrette over the vegetables and toss gently. Add the toasted bread and toss again, taking care not to crush the tomatoes. Let the salad stand for 5 to 10 minutes so the bread can absorb some of the dressing. The ideal texture is mixed: a little softness where the cubes meet the juicy vegetables, with crisp edges remaining.
- Finish and serve: Fold in the basil just before serving. Add the optional mozzarella, if using, and taste once more for seasoning. Serve while the bread still has some bite.
Serving, later meals and useful notes
Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.
Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.
Choose bread with a sturdy crumb so the cubes hold their shape after they meet the dressing. A country loaf or sourdough is a good fit, and bread that has lost some of its freshness can be useful here. King Arthur Baking also recommends giving stale bread new life in dishes that benefit from a firm, absorbent texture. If your loaf is very fresh, toasting it until dry and golden helps it stand up to the vegetables.
For a light lunch, serve the salad on its own or add mozzarella for a more substantial plate. It also makes a fresh side for grilled chicken, fish, vegetables or sausages. If you like a sharper dressing, add another teaspoon of vinegar; for a gentler flavor, start with a little less and adjust after tossing.
These are published Cyrus Ramsey recipes; editorial checks are not a physical kitchen test.