Method
Soften the onion and season the tomatoes
Slice 80 g of red onion very thinly and place it in a small bowl. Cover with cool water. Cut 700 g of ripe tomatoes into 2.5 cm (1 in) chunks and place them in a colander set over a large bowl. Sprinkle with 3 g of fine sea salt, toss gently, and leave both the onion and tomatoes for 15 minutes. The tomatoes should release a generous pool of juice.
15:00Prepare the bread and cucumber
Tear 280 g of stale rustic bread into rough 2.5 cm (1 in) pieces and place them in a wide serving bowl. If the bread is rock-hard, sprinkle it with cool water a little at a time and toss until flexible at the edges but still chewy in the center. Cut 250 g of cucumber into bite-size pieces. Drain 80 g of red onion well.
Make the dressing and toss
Whisk 60 ml of extra-virgin olive oil, 30 ml of red wine vinegar, and 1 g of black pepper into the collected tomato juices until lightly emulsified. Add 700 g of ripe tomatoes, 250 g of cucumber, 80 g of red onion, and 280 g of stale rustic bread. Toss thoroughly, pressing a few tomato pieces against the side of the bowl so their juices coat the bread.
Let the bread absorb the dressing
Leave the salad at room temperature for 15 minutes, tossing once halfway through, until the bread is juicy and tender but still holds its shape. Tear 20 g of fresh basil over the bowl, toss once more, taste, and serve immediately.
15:00
Smart Substitutions
- No stale rustic bread? Use thick pieces of fresh crusty bread that have been lightly toasted and cooled. Avoid soft sandwich bread, which can turn pasty.
- No red wine vinegar? Use white wine vinegar or apple cider vinegar for a similarly clean acidity.
- No cucumber? Use crisp celery or sweet bell pepper for crunch.
- No fresh basil? Use flat-leaf parsley with a small amount of fresh mint.
Tips and Variations
- Choose tomatoes that smell fragrant and feel heavy for their size; their juice becomes the base of the dressing.
- Moisten the bread cautiously. It should bend and absorb dressing without breaking down into paste.
- Add the basil after the resting time so its aroma stays fresh and its leaves remain bright.
What Went Wrong?
- Bread is still hard Sprinkle a little cool water over the salad, toss, and wait 2 minutes before checking again.
- Salad is watery Toss gently and let it stand for 5 minutes so the bread can absorb more of the tomato dressing.
- Flavor tastes flat Adjust the salt first, then add a small splash of vinegar if the tomatoes need more brightness.
- Onion tastes too sharp Rinse it briefly under cold water, drain thoroughly, and fold it back into the salad.
Nutrition Estimate
- Fiber: 4 g per serving
- Sodium: 740 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
