Bread Salad with Tomatoes, Onions and Herbs

Bread Salad with Tomatoes, Onions and Herbs



  • Six (6) cups bread (preferably a rustic bread such as ciabatta or sourdough), sliced into 1 inch cubes
  • One (1) clove garlic
  • Salt
  • Olive oil
  • Four to six (4-6) tomatoes
  • 1/2 cup onion, sliced thinly
  • 1/4 cup chopped fresh herbs (such as basil, mint, cilantro, and/or arugula)
  • Red wine vinegar

There can be more or less of any ingredient in the recipe. The goal is to get better and taste the balance of salt, vinegar (acid), and olive oil (fat). It's hard to fail with good, fresh ingredients and a keen palette. Use your good taste.


  1. Mince the garlic and crush it with the side of a large knife with a big pinch of salt (or use a garlic press).
  2. Combine the crushed garlic and bread cubes in a large mixing bowl and drizzle in about two (2) tablespoons of olive oil and gently stir with your hand to coat.
  3. Toast the bread cubes in a preheated 375 {toaster} oven for about ten (10) minutes or until toasty and just starting to brown.
  4. Meanwhile, rinse the sliced onions under cold water and reserve.
  5. Remove the skin from the tomatoes by filleting on a cutting board and chop coarsely.
  6. Add the tomatoes to the mixing bowl from earlier along with the rinsed onions.
  7. Squeeze the tomato skins into the bowl for extra juice and discard the skins.
  8. Once the bread is toasted, add it to the bowl with the tomatoes and onions along with the herbs.
  9. Add two (2) tablespoons each of red wine vinegar and olive oil. Toss, taste, and add equal amounts more of vinegar and oil if necessary. As always, taste for salt and add more if needed.

Enjoy immediately.