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.

Recipe at a glance

• Yield: 4 servings
• Prep time: 20 minutes
• Cook time: 10 minutes
• Total time: 30 minutes

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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Tips, serving ideas and storage

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.

This salad is at its best soon after assembly, while the bread still has crisp edges. Refrigerate leftovers promptly in a covered container, and use them within three to four days. FoodSafety.gov advises refrigerating perishable leftovers promptly and using refrigerated leftovers within that window. The bread will soften as it sits, so the next-day salad will be more tender than crisp. For better texture when preparing ahead, keep the toasted bread separate and toss it with the dressed vegetables shortly before serving.

Sources

• What to Do With Stale Bread
• Preventing C. perfringens Illness