Bread Salad with Charred Tomatoes, Cucumber, and Olives

Name: Bread Salad with Charred Tomatoes, Cucumber, and Olives
Yield: Serves 4
Ingredients: ¾ cup (3 oz/90 g) Kalamata olives, pitted and coarsely chopped; ⅓ cup (3 fl oz/80 ml) extra-virgin olive oil; 1 small English cucumber, halved lengthwise and seeds removed; ½ red onion, diced; ½ loaf country-style Italian bread, such as Pugliese, cut into ½-inch (12-mm) cubes; 4 large ripe tomatoes, preferably in a mix of colors, about 2½ lb (1.25 kg); ½ loaf country-style Italian bread, such as Pugliese, cut into ½-inch (12-mm) cubes; Leaves from ½ bunch fresh basil, torn into small pieces; Salt and freshly ground pepper; Salt and freshly ground pepper; 2 Tbsp red wine vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Let's Do Brunch

By Brigit Binns

Published 2013

About

Ingredients

½ loaf country-style Italian bread, such as Pugliese, cut into ½-inch (12-mm) cubes
4 large ripe tomatoes, preferably in a mix of colors, about 2½

Side dish
Vegan
Breakfast

Method

Preheat the oven to 375°F (190°C).

Place the bread cubes in a single layer on a baking sheet. Lightly toast in the oven until the cubes are just dry and very light brown, 8–10 minutes. Remove the cubes from the sheet.

Preheat the broiler. Line the baking sheet with alum