Ingredients:

  • 1 lb (450g) stale sourdough or ciabatta, cut into 1-inch cubes
  • 3 tbsp (45ml) extra virgin olive oil
  • 1/2 tsp (3g) sea salt
  • 2 lbs (900g) ripe heirloom tomatoes, cubed
  • 1 medium (100g) English cucumber, diced
  • 1/2 small (30g) red onion, thinly sliced
  • 1/2 cup (15g) fresh basil leaves, torn by hand
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) red wine vinegar
  • 2 cloves (6g) garlic, minced
  • 1 tsp (5g) honey
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Preheat oven to 375°F (190°C). Toss the bread cubes with 3 tbsp olive oil and salt on a baking sheet.
  2. Bake for 8–12 minutes, tossing halfway through, until edges are golden-brown and centers are firm. Remove and let cool completely.
  3. Cube the heirloom tomatoes in a colander over a mixing bowl to catch all the juices.
  4. Add diced cucumber and sliced red onion to the bowl with the tomato juices. Sprinkle with a pinch of salt and let sit for 5 minutes.
  5. In a small jar, combine the remaining olive oil, red wine vinegar, minced garlic, honey, salt, and pepper. Shake or whisk until emulsified.
  6. Toss the cooled toasted bread, torn basil leaves, and prepared vegetables with the dressing until well coated.