Cut stale rustic bread into 1-inch cubes and spread evenly on a baking sheet. Toast in a preheated oven at 375°F for 10-12 minutes until golden and completely dry throughout. Remove and let cool for 5 minutes while preparing other ingredients.
8 oz stale rustic bread
Chop tomatoes and cucumber into 1-inch pieces. Thinly slice red onion and soak in ice water for 10 minutes to mellow the sharpness. Tear fresh basil leaves by hand into large pieces.
3 tomatoes, 1 cucumber, 0.5 red onion, 0.5 cup fresh basil leaves
In a large bowl, whisk together extra-virgin olive oil, red wine vinegar, salt, and black pepper until well combined. Adjust seasoning to achieve a sharp but balanced flavor.
0.25 cup extra-virgin olive oil, 2 tbsp red wine vinegar, 0.5 tsp salt, 0.25 tsp black pepper
Drain the red onion and pat dry. Add toasted bread cubes to the dressing and toss to coat thoroughly. Let the bread soak for 5 minutes until it softens but still holds its shape.
8 oz stale rustic bread, 0.5 red onion, 0.25 cup extra-virgin olive oil, 2 tbsp red wine vinegar, 0.5 tsp salt, 0.25 tsp black pepper
Add chopped tomatoes, cucumber, drained red onion, and torn basil leaves to the bread and dressing mixture. Toss gently to combine all ingredients evenly.
3 tomatoes, 1 cucumber, 0.5 red onion, 0.5 cup fresh basil leaves
Let the salad rest at room temperature for 20 minutes so the tomato juice soaks into the bread and flavors meld. Taste and adjust seasoning with additional salt, vinegar, or olive oil if needed. Serve immediately or chill for up to 2 hours.
8 oz stale rustic bread, 3 tomatoes, 1 cucumber, 0.5 red onion, 0.25 cup extra-virgin olive oil, 2 tbsp red wine vinegar, 0.5 tsp salt, 0.25 tsp black pepper, 0.5 cup fresh basil leaves
