Sometimes the best meals start with what’s already on the counter.
This salad is about turning ripe tomatoes and leftover bread into something that feels intentional, not improvised.
Difficulty
Easy
Prep time
15 minutes
Cook time
0 minutes
Total time
15 minutes
Servings
2–3
More ideas: Quick Seafood Salad with Lemon and Herbs
Easy Pomelo, Beetroot and Salmon Salad
Ingredients
Instructions
- Add the tomatoes to a large bowl and season lightly with salt. Let them sit while you prep the rest.
- Tear the bread into uneven pieces and add them directly to the tomatoes.
- Add the cucumber and red onion to the bowl.
- Pour in the olive oil and vinegar, then toss gently with your hands so the bread starts soaking up the juices.
- Season with black pepper and a little more salt if needed.
- Tear the basil leaves and fold them in at the very end.
- Let the salad rest for 5 minutes before serving so everything comes together.
Tips (common mistakes)
- Don’t use fresh, soft bread — it won’t absorb anything and the salad will feel flat.
- Don’t overdress at the start; the tomatoes release more juice as they sit.
- Uneven bread pieces are a good thing — texture matters here.
Also worth trying: Simple Air Fryer Salmon for a Fast Dinner
Juicy Air Fryer Turkey Crown Without the Oven
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