This refreshing salad combines ripe tomatoes, fragrant basil, and crunchy bread for a perfect summer dish. It's easy to make, full of vibrant flavors, and a great way to use up leftover bread.
Start by heating your oven to 350°F (175°C). Spread the bread cubes out on a baking sheet in a single layer. Pop them in the oven and bake until they’re nicely toasted and golden, which usually takes about 15 minutes. Make sure to give them a stir halfway through so they brown evenly.
While the bread is toasting, whisk together the olive oil, vinegar, lemon juice, chopped parsley, and a pinch of salt in a large bowl. Once the bread cubes are done and still warm, add them to the bowl along with the chopped tomatoes, onion, olives, fresh basil, and Parmesan cheese. Gently toss everything together so the bread soaks up all that tangy dressing and the flavors meld beautifully. Serve right away and enjoy!
- Use day-old bread for the best texture; it soaks up the dressing without becoming mushy.
- Choose ripe, juicy tomatoes to enhance the salad’s flavor.
- Tear the basil leaves by hand to release more aroma and avoid bruising.
This salad is fresh, vibrant, and full of flavor. The combination of ripe tomatoes, fragrant basil, and crunchy bread creates a perfect balance. It’s easy to make and works well as a light meal or a side dish.
Serve this salad chilled or at room temperature. It pairs wonderfully with grilled chicken or fish. Add a drizzle of good quality olive oil and a sprinkle of shaved Parmesan for extra richness.
Store leftovers in an airtight container in the fridge. The bread may soften after a few hours, so it’s best eaten within one day. You can refresh it by adding a little extra olive oil and tossing gently before serving.
