Imagine a sun-drenched Tuscan countryside, where simple ingredients transform into a culinary masterpiece. This Tuscan Tomato and Bread Salad is not just a recipe—it's a journey through the heart of Italian cuisine, where stale bread becomes a crispy canvas and roasted tomatoes burst with intense flavor. Perfect for summer gatherings or a quick gourmet lunch, this dish proves that true elegance lies in simplicity.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 cups diced stale bread
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help to roast the tomatoes and toast the bread effectively.
- On a baking sheet, spread the halved cherry tomatoes in a single layer. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Toss gently to coat the tomatoes evenly.
- Roast the tomatoes in the preheated oven for about 20-25 minutes, or until they are blistered and caramelized. Keep an eye on them to prevent burning.
- While the tomatoes are roasting, prepare the stale bread. If the bread is not already diced, cut it into bite-sized cubes. Place the bread cubes on another baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat.
- Toast the bread in the oven for about 10-15 minutes, or until golden brown and crispy, stirring halfway through for even browning.
- In a large mixing bowl, combine the diced stale bread, roasted cherry tomatoes, finely chopped red onion, and chopped fresh basil.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil and the balsamic vinegar. Season with salt and pepper to taste.
- Pour the vinaigrette over the salad mixture and toss gently to combine, ensuring that all ingredients are well coated.
- Let the salad sit for about 10 minutes before serving. This allows the flavors to meld and the bread to absorb some of the vinaigrette.
- Serve the Tuscan Tomato and Bread Salad at room temperature or slightly chilled, garnished with additional fresh basil if desired.
Tips
- Use day-old or slightly stale bread for the best texture—it absorbs the vinaigrette beautifully without becoming soggy.
- Choose ripe, sweet cherry tomatoes for maximum flavor intensity.
- Don't rush the roasting process; caramelization is key to developing deep, rich flavors.
- Let the salad rest for at least 10 minutes before serving to allow flavors to meld.
- For an extra flavor boost, try adding a sprinkle of high-quality Parmigiano-Reggiano cheese.
- Use fresh, high-quality olive oil and balsamic vinegar for the best results.
- Adjust seasoning to taste, and don't be afraid to experiment with additional herbs like oregano or thyme.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 5g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
