2 1/2 pounds ripe tomatoes, cut into bite-size chunks or wedges

2 teaspoons kosher salt

1 small day-old crusty bread, cut into 1-inch cubes (about 6 cups)

At least 3 tablespoons extra virgin olive oil (plus more as needed)

1/2 large English cucumber, cut into 1-inch pieces

1/2 small red onion, sliced

About 15 basil leaves, torn or sliced into ribbons

For the vinaigrette:

3 tablespoons red wine vinegar

2 cloves garlic, grated or minced

1 teaspoon Dijon mustard

Kosher salt and freshly ground black pepper, to taste

1/2 cup extra virgin olive oil

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Place the tomatoes in a colander set over a bowl. Sprinkle with kosher salt and toss gently. Let sit for 10–15 minutes to draw out the juices.
In a large skillet, heat 2 tablespoons of olive oil over medium-low heat. Add the bread cubes and cook, stirring and turning, until golden brown on all sides (about 10 minutes). Work in batches if needed and add more olive oil as necessary. Set aside.
Remove the colander with tomatoes from the bowl, reserving the tomato juices.
To the bowl with the tomato juices, add red wine vinegar, garlic, Dijon mustard, a pinch of salt, and pepper. While whisking, slowly drizzle in the 1/2 cup of olive oil to emulsify the dressing.
In a large mixing bowl, combine the salted tomatoes, cucumber, red onion, and toasted bread cubes.
Pour the vinaigrette over the salad. Add the torn basil leaves, toss to combine, and adjust seasoning with additional salt and pepper if needed.
Let the salad sit at room temperature for at least 30 minutes before serving.
Garnish with more fresh basil if desired.

Use day-old bread for the best texture—it soaks up the dressing without getting too mushy.
Letting the salad rest helps the flavors meld beautifully.
Add mozzarella, olives, or grilled protein for variations.
Do not store for long—best enjoyed the day it’s made.