Great additional add ins are cucumbers and bell peppers; I added oregano and thyme to this salad. Play around and have fun bringing joy into the kitchen.
Serves 4-6
½ pound ciabatta or rustic sourdough bread, cut or tear into 1 1/2–inch cubes (about 3 cups bread cubes)
4 tablespoons extra-virgin olive oil, divided
1 1/2 pounds ripe tomatoes, cored and cut into 1 inch pieces
1 red onion, thinly sliced
2 garlic cloves, minced
1 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
⅓ cup packed basil leaves, torn
Heat oven to 350°F
On a baking tray lined with parchment, toss bread with 1 tablespoon olive oil. Bake for about 15 minutes, until firm and very lightly golden in color. Remove from the oven and let cool.
In a large bowl toss together tomatoes, red onion, garlic, vinegar and mustard.
Drizzle remaining 3 tablespoons olive oil.
Add the toasted bread and basil leaves and gently stir to combine. Season with salt and pepper.
Let rest 30 minutes before serving, tossing occasionally.
Comments