Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons red wine vinegar (rice or balsamic vinegar can also be used)
  • 1/2 teaspoon kosher salt (plus more if needed)
  • 1/2 cup red onion (quartered and thinly sliced)
  • 3 cups stale bread (torn or cubed into 1" pieces)
  • 5 tablespoons extra-virgin olive oil (divided)
  • 2 cups chopped tomatoes (cherry or other is fine, the juicier the better)
  • 1 cucumber (peeled, halved, seeded, and sliced thinly)
  • 10 leaves fresh basil (cut chiffonade)
  • 1 tablespoon capers (drained and rinsed)
  • black pepper (to taste)

Instruction

  • Mix the 1/2 cup sliced red onion with the red wine vinegar (2 tablespoons) and kosher salt. Set aside for 5-10 minutes, mixing it up a few times as it sits.
  • Meanwhile, heat 2 tablespoons of the extra-virgin olive oil in a large, heavy skillet over medium-high heat. Add the bread pieces and cook until browned, turning occasionally, about 3-4 minutes total.
  • In a large bowl, mix together the tomatoes, cucumbers, capers, and fresh basil.
  • Add the browned bread to the bowl with the vegetables.
  • Drizzle in the remaining 3 tablespoons of olive oil into the onion mixture, mixing well. Pour on top of the salad and toss together. Season with more salt and a little black pepper, to taste.
  • Serve immediately, or within about 20 minutes, or the bread will be too soggy.