A classic Italian bread salad that turns stale bread into a masterpiece. Cubes of toasted bread soak up the dressing and juices from ripe tomatoes, mixed with cucumbers, onions, and basil.
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Preheat oven to 350°F (175°C). Spread bread cubes on a baking sheet and drizzle with a little olive oil. Bake for 10-15 minutes until crisp and golden. Let cool.
While bread toasts, cut the tomatoes into chunks over a large bowl to catch all the juices. Add the cucumber, red onion, and basil to the bowl.
Make the vinaigrette: In a small jar or bowl, whisk together remaining olive oil, red wine vinegar, garlic, mustard, salt, and pepper.
Add the cooled bread cubes to the large bowl with the vegetables.
Pour the vinaigrette over everything and toss thoroughly to combine.
Let the salad sit for at least 30 minutes before serving. This allows the bread to soak up the dressing and tomato juices (this is crucial!).
Toss again right before serving.
