Description
A classic Tuscan bread salad with fresh vegetables and a tangy dressing, perfect for summer.
Ingredients
Scale
- 1 lb French bread cubed
- 1/4 cup extra virgin olive oil
- 2 lbs tomatoes any variety
- 1 tsp salt
- 1 yellow bell pepper cut into bite sizes
- 1 red bell pepper cut into bite sizes
- 1 cucumber cut into bite sizes
- 1/2 red onion sliced
- 1 cup loosely packed fresh basil roughly chopped
- 1/4 cup extra virgin olive oil for dressing
- 3 cloves garlic minced
- 2 Tbsp red wine vinegar
- 1/2 tsp Dijon mustard
Instructions
- Toss & Toast Bread: Start by cutting your bread into chunks and tossing them with a little oil. You will want to toast them in the oven until they are golden and crispy, which will give the salad a nice crunch. Keep an eye on them to avoid burning; browned is good, charred is not. Toast for about 10-15 minutes at 375 degrees F.
- Prepare Tomatoes & Veggies: Chop your tomatoes and any other veggies you like, then let them sit in a colander for about 15 minutes. You will notice they release some juices, which will enhance flavor. This step is key to a refreshing salad, but let them drain longer if you want to amp up their taste.
- Whisk Dressing Mixture: Mix your dressing ingredients in a bowl until well blended. The aroma should be tangy and inviting. Whisk well; unevenly mixed dressing can leave your salad tasting flat.
- Combine Ingredients Carefully: Gently toss the toasted bread with the veggies and dressing in a large bowl. You will see the colors pop, and it should smell fantastic. Take your time so the bread soaks in the dressing without getting too soggy; be mindful of this common hiccup.
- Let Sit & Serve: Let the salad sit for a little while before serving, just to let those flavors mingle. The bread will absorb all that goodness, but keep it short. Wait too long, and the texture might not be what you want when it is time to dig in!
Notes
- Storage Tips: Store in an airtight container in the fridge for up to 5 days.
- Expert Tips: If stale bread is your concern, leave it out for 24 hours to dry it out and maintain a better texture. When prepping tomatoes, let them sit in a colander for about 15 minutes to drain excess moisture and boost their flavor. If the dressing is not coating well, whisk it for a full minute to ensure it is mixed thoroughly before adding it to the salad.
- Reheating Instructions: Not applicable for this salad. Serve fresh for best texture and taste.
- Serving Suggestions: Pair with a light, chilled white wine for a refreshing meal. Serve alongside grilled vegetables for a complete summer feast. Top with crumbled feta or mozzarella for added richness.
- Recipe Variations: Add grilled chicken for protein. Substitute balsamic vinegar for red wine vinegar for a sweeter flavor. Include olives or capers for added brininess.
- Ingredient Notes: Choose quality crusty French bread for the base of this dish. Use fresh tomatoes; any kind works for flexibility. Look for firm, unwrinkled cucumbers for the best crunch. Use fresh garlic for that zesty kick; pre-minced garlic does not have the same punch.
Nutrition
- Serving Size: 1 serving
- Calories: 314
- Sugar: 6.9g
- Sodium: 671mg
- Fat: 14g
- Saturated Fat: 2.1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 41.2g
- Fiber: 3.5g
- Protein: 8.5g
- Cholesterol: 0mg