By Chef B. Boukim
Prep: 20 min · Cook: 5 min · Total: 25 min · Serves 4
Ingredients
- 300 g Day-old crusty bread (ciabatta or sourdough)
- 500 g Ripe tomatoes, cut into chunks
- 1 large Cucumber, peeled and sliced
- 1/2 Red onion, thinly sliced
- 1 cup Fresh basil leaves
- 1 tbsp Capers, rinsed
- 3 tbsp Red wine vinegar
- 4 tbsp Extra virgin olive oil
- 1 Garlic clove, halved
- to taste Kosher salt and black pepper
Instructions
- Preheat the oven to 375°F (190°C). Tear the day-old bread into rough 1-inch pieces. Spread on a baking sheet, drizzle with 2 tablespoons of olive oil, and toast for 8-10 minutes until golden and crisp outside but still slightly chewy inside.
- While the bread toasts, cut the tomatoes into irregular chunks and place them in a wide serving bowl. Sprinkle generously with salt and let sit for 10 minutes to draw out their juices.
- Soak the sliced red onion in cold water for 5 minutes to mellow its sharpness, then drain well.
- Make the vinaigrette: combine red wine vinegar, remaining 2 tablespoons olive oil, a pinch of salt, and black pepper in a jar. Shake vigorously until emulsified.
- Rub the inside of the serving bowl with the cut side of the garlic clove. This perfumes the bowl with a subtle garlic aroma.
- Add the cucumber, drained red onion, and capers to the tomatoes. Pour the vinaigrette over and toss gently. Let sit for 5 minutes.
- Add the warm toasted bread and toss everything together thoroughly. Let the salad rest for 10-15 minutes at room temperature — this is when the flavors meld.
- Just before serving, tear the basil leaves and scatter over the top. Toss once more, taste, and adjust seasoning.