1poundloaf Italian or French Bread(cut in 1 inch cubes)
½cupextra virgin olive oil(divided use)
1 ½poundfresh tomatoes(cut in 1 inch cubes)
½teaspoonsalt
1mediumcucumber(peeled, seeded and cut into slices)
1smallshallot(chopped)
¼cupfresh basil(chopped)
3tablespoonsred wine vinegar
salt and pepper(to taste)
Instructions
Preheat oven to 400°F.
In a large bowl, add bread pieces and drizzle 2 tablespoons olive oil over them to coat. Place in a single layer on a baking sheet and toast in the oven until light brown, flipping once. About 15 minutes.
While bread is toasting add tomatoes and ½ teaspoon salt to the bowl and toss lightly. Let stand 15 minutes. (this is when I chop the remaining ingredients)
Remove bread from the oven and set aside to cool briefly.
Drain the tomato juices to a small bowl. Add cucumbers, shallot, basil and toasted bread to the tomatoes.
Add vinegar and 6 tablespoons oil to the tomato juices. Whisk to combine, then drizzle over the the salad. Add salt and pepper to taste.