Heirloom Tomato Bread Salad

Heirloom Tomato Bread Salad
4 from 1 ratings
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. Click here to see 15 Tastiest Heirloom Tomato Recipes.
  • 4 cup 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 tablespoon chiffonade basil
  • 1/2 cup kalamata olives, pitted and sliced
  • 2 tablespoon balsamic vinegar
  • 1 teaspoon kosher salt
  1. Preheat the oven to 400 degrees.
  2. 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.
  3. 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.