Tomato and Bread Salad

Growing up in New Jersey I developed a love of tomatoes at an early age.  I can vividly remember the juicy taste of the just-picked, still warm from the sun, summer tomatoes.  It didn’t matter how they were fixed, with a little salt/pepper, a drizzle of balsamic vinegar, nestled among fresh slices of mozzarella cheese, they were delicious. I got the idea from this salad when I first saw a recipe in the Dish Entertains cookbook. I played around with it and ended up adding one of my favorite ingredients, capers!

Xx. Heather



Tomato and Bread Salad

This salad is perfect for a casual gathering with family or friends. It's best in the summer when tomatoes are abundant and bursting with flavor.
Course: Salad


  • 1 baguette cut into 1-inch cubes
  • 3 tbsp olive oil favorite is California Olive Ranch Olive Oil
  • 2 large, ripe tomatoes cut into wedges
  • 1 English cucumber cut into 1-inch cubes
  • 1 yellow bell pepper cut into 1-inch cubes
  • 1/2 red onion cut in half lengthwise and thinly sliced
  • 1 tbsp capers
  • 20 basil leaves coarsely chopped


  • 1 clove garlic minced
  • 1 tbsp dijon mustard
  • 1/4 cup sherry vinegar or sub red wine vinegar
  • 1/2 cup olive oil
  • 1/8 tsp salt
  • 1/8 tsp ground pepper


  • Preheat over to 350 degrees Fahrenheit.
  • Toss bread cubes in olive oil and place on baking sheet while oven is heating. Toasted bread cubes stirring occasionally for about 10 minutes until golden brown. Let cool.
  • Whisk vinaigrette ingredients together in a bowl until emulsified.
  • Combine bread cubes, tomatoes, cucumber, yellow pepper, red onion, capers and basil in a large bowl. Add vinaigrette and toss well. Season with additional salt/pepper if desired.
  • Let sit for 30 minutes so the bread cubes can soak up all the juices and flavor and serve.