1poundof ripemixed tomatoes (different colors and heirloom types are good)
1teaspoonKosher salt
½teaspoonblack pepper
2clovesgarlicminced
1small red onionsliced
2Tablespoonsred wine vinegar
6Tablespoonsolive oildivided
¼cupfresh basiltorn into pieces
¼cupfresh flat-leaf parsleychopped
4cupsArtisan or rustic breadsuch as ciabatta or sourdough, cut into large 1-inch cubes,
¼cupgrated Parmesan cheese
Shaved Parmesan for garnishoptional
Instructions
Preheat the oven to 350℉.
Cut tomatoes into bite-sized pieces, and place them in a large bowl.
Add salt, pepper, garlic, onion slices, vinegar, 4 Tablespoons of olive oil, basil, and parsley. Toss them together and set aside to marinate.
On a large, rimmed sheet tray, place bread cubes, add the additional 2 Tablespoons of olive oil, then toss with your hands until well coated
Bake for 15 minutes. Remove from the oven, add butter to the pan, and toss with the bread cubes. Sprinkle with Parmesan cheese. Set aside to cool for a few minutes.
Stir tomato mixture to blend ingredients. Then add bread cubes to the bowl with the marinated tomatoes and toss until well coated. Top with shaved Parmesan, if desired.
Notes
Storage and Freezing: This salad is best eaten the same day it is made. However, if there are any leftovers, refrigerate them in a covered container for the next day.NOTES/FAQsThe bread you use is important in this recipe and will not work with bread that’s too soft, like a Vienna loaf.Stale bread is always a good option. But if you only have fresh bread, toasting it ensures that it is crispy enough to stand up to the dressing.