Ingredients:

  • 1 lb crusty Italian bread or sourdough, cut into 1-inch cubes
  • 3 tbsp extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 2 lbs ripe heirloom tomatoes, cored and cubed
  • 1 medium English cucumber, sliced into half-moons
  • 1/2 cup red onion, thinly sliced
  • 1 red bell pepper, diced
  • 1/2 cup fresh basil leaves, torn
  • 1 tsp kosher salt
  • 1/2 cup extra-virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1/4 tsp black pepper

Instructions:

  1. Toss the bread cubes with 3 tablespoons of olive oil and 1/2 teaspoon of salt.
  2. Place bread in a grill basket or on a hot grill grate; grill for 3–5 minutes, tossing occasionally, until edges are mahogany-colored.
  3. Place cubed tomatoes in a colander, sprinkle with 1 teaspoon of salt, and let sit for 10–15 minutes to sweat.
  4. In a large bowl, combine the salted tomatoes, cucumber, red onion, and red bell pepper.
  5. Whisk together red wine vinegar, Dijon mustard, minced garlic, and black pepper in a small bowl.
  6. Slowly stream in 1/2 cup of olive oil while whisking vigorously until the vinaigrette is emulsified and thick.
  7. Fold the grilled bread and torn basil into the vegetable mixture, then pour the dressing over the salad and toss gently to combine.