4 large vine ripened tomatoes, cut into large cubes
3 tablespoons olive oil
1/2 pound stale French or Italian bread, cubed (about 8 cups)
1 small red or sweet onion, diced
1 clove garlic, minced
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil + 2 tablespoons
1 bunch fresh basil, stems removed, torn into pieces or cut into chiffonade
Sea salt and freshly ground black pepper
- Toss the bread cubes with olive oil and brown in a large cast iron skillet. Pour browned cubes into a large bowl and allow to cool a few minutes. Add the tomatoes and onions.
- In a small bowl, whisk together the garlic, vinegar and 2 tablespoons oil. Pour the dressing over the bread mixture, toss to combine, and let sit for 15 minutes at room temperature. Add the basil and salt and pepper to taste and toss.