Ingredients:

  • 6 cups stale rustic bread (Ciabatta or Sourdough), cut into 1-inch cubes
  • 3 Tbsp Extra Virgin Olive Oil (for toasting bread)
  • 2 lbs Heirloom or Ripe Roma Tomatoes, roughly chopped
  • 1 large English or Persian Cucumber, halved lengthwise and sliced
  • 1/2 medium Red Onion, very thinly sliced
  • 1 packed cup Fresh Basil Leaves, roughly torn
  • 2 Tbsp Capers (optional), drained well
  • 1/2 cup Extra Virgin Olive Oil (for dressing)
  • 1/4 cup Red Wine Vinegar
  • 1 tsp Dijon Mustard
  • 1 clove Garlic, minced finely
  • 1/2 tsp Dried Oregano
  • 1 tsp Sea Salt (to taste)
  • 1/2 tsp Freshly Ground Black Pepper (to taste)
  • 4 oz Fresh Mozzarella or Feta (optional), torn or crumbled

Instructions:

  1. Preheat oven to 375°F (190°C). Toss bread cubes with 3 Tbsp olive oil on a baking sheet. Bake for 5–7 minutes until lightly golden and crisp on the edges, but not rock hard. Set aside to cool slightly.
  2. Make the Vinaigrette: Combine all vinaigrette ingredients (olive oil, red wine vinegar, Dijon, garlic, oregano, salt, pepper) in a jar. Seal tightly and shake vigorously until fully emulsified. Taste and adjust seasoning.
  3. In a large mixing bowl, gently combine the chopped tomatoes, sliced cucumber, thinly sliced red onion, and drained capers (if using).
  4. Pour about half of the vinaigrette directly over the slightly cooled toasted bread cubes. Toss gently to coat. Let this sit for 5 minutes for the bread to begin absorbing the dressing.
  5. Add the dressed bread to the bowl with the vegetables. Pour the remaining vinaigrette over the top. Toss everything together very gently to combine, being careful not to mash the tomatoes.
  6. Tear the fresh basil leaves and gently fold them in. If using cheese, scatter it over the top now. Allow the salad to rest at room temperature for at least 20–30 minutes before serving so the flavours truly meld. Serve immediately after resting.