Ingredients
Method
- Preheat oven to 400 degrees Fahrenheit.
- Place the bread cubes on a sheet tray, drizzle with 2 tablespoons of olive oil and toss to coat.
- Bake for 12-15 minutes or until golden and set aside to cool.
- Place the tomatoes, cucumber, corn, onion, basil, olives and cooled bread in a large bowl.
- In a small bowl, whisk the remaining 2 tablespoons of olive oil, balsamic vinegar, and kosher salt. Pour this dressing onto the salad and toss to coat.
- Serve immediately or let flavors meld for a bit before serving.
Notes
- For the crispiest bread, ensure it's slightly stale before toasting. This prevents it from getting soggy too quickly when mixed with the dressing and vegetables.
- Don't overmix the salad once the dressing is added. Toss gently to coat, allowing the bread to absorb some flavor without becoming mushy.
- Make this salad up to 2 hours in advance. For best results, add the dressing just before serving to maintain the bread's texture. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, though the bread will soften. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overmix the salad once the dressing is added. Toss gently to coat, allowing the bread to absorb some flavor without becoming mushy.
- Make this salad up to 2 hours in advance. For best results, add the dressing just before serving to maintain the bread's texture. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, though the bread will soften. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.