- Salad
- Side
- Italian
- Make-ahead
- Oven
- Budget-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 8 oz
day-old sourdough bread, crusts left on, torn into 1-inch chunks (about 6 cups)
- 5 tbsp
extra-virgin olive oil, divided
2 tbsp in step 1, 3 tbsp in step 5
- 2 lb
ripe tomatoes, cored and cut into 1-inch chunks
- 3/4 tsp
kosher salt
- 1/2
small red onion, thinly sliced
- 1
English cucumber, halved lengthwise and sliced 1/4 inch thick
- 1 clove
garlic, finely grated or minced
- 2 tbsp
red wine vinegar
- 1 tsp
Dijon mustard
- 1 cup
fresh basil leaves, torn, loosely packed
black pepper, to taste
flaky salt, to taste (optional)
- Dairy-free
- Vegetarian
Not checked: day-old sourdough bread.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Heat the oven to 400°F. Toss the torn sourdough with 2 tablespoons of the olive oil on a rimmed baking sheet and spread it out in a single layer.
5 min · 400°F
- 8 oz day-old sourdough bread
- 2 tbsp extra-virgin olive oil
- Step 2
Bake until the bread is golden and crisp on the outside but still a little chewy inside, 12 to 15 minutes, stirring once halfway through. Set aside to cool.
15 min, hands-off · 400°F
- Step 3
While the bread toasts, put the tomato chunks in a large bowl, sprinkle with the kosher salt, and toss. Let them sit for 10 minutes so they release their juices.
10 min, hands-off
- 2 lb ripe tomatoes
- 3/4 tsp kosher salt
- Step 4
Meanwhile, put the sliced red onion in a small bowl of cold water for 10 minutes to take off its raw bite, then drain well.
10 min, hands-off
- 1/2 small red onion
- Step 5
In a small bowl, whisk together the garlic, red wine vinegar, Dijon mustard and the remaining 3 tablespoons olive oil until combined.
3 min
- 3 tbsp extra-virgin olive oil
- 1 clove garlic
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Step 6
Add the toasted bread, drained onion and cucumber to the bowl of tomatoes along with their juices. Pour over the dressing and toss well so every piece of bread gets coated.
3 min
- 1 English cucumber
- Step 7
Let the salad stand at room temperature for 20 to 30 minutes, tossing once, so the bread soaks up the tomato juices and dressing.
25 min, hands-off
- Step 8
Fold in the torn basil, season with black pepper and more salt if needed, and finish with flaky salt. Serve at room temperature.
- 1 cup fresh basil leaves
- black pepper
- flaky salt
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026