The recipe is simple to prepare and isn't expensive to make because the crusty bread cubes go a long way toward feeding a large family a super-fresh meal. If you're looking for a dish that screams "summertime," you have to try this. And if I can't convince you to start your own edible garden, this salad certainly will.
- 4 Cups cubed (1-inch pieces) crusty bread
- 1/4 Cup olive oil
- 4 heirloom tomatoes, cut into 1-inch pieces
- 1 Cup sliced cucumbers
- 1 ear corn, sliced off the cob
- 1/2 red onion, sliced thinly
- 2 Tablespoons chiffonade basil
- 1/2 Cup Kalamata olives, pitted and sliced
- 2 Tablespoons balsamic vinegar
- 1 Teaspoon kosher salt
Preheat the oven to 400 degrees.
Place the bread cubes on a baking sheet, drizzle with 2 tablespoons of the olive oil, and toss to coat. Bake until golden, about 12-15 minutes, and set aside to cool.
Then, place the tomatoes, cucumbers, corn, onion, basil, olives, and bread in a large bowl. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, and salt. Pour onto the salad and toss to coat. Serve.