Rustic Italian dish with toasted sourdough, heirloom tomatoes, cucumber, and basil vinaigrette dressing.
# Components:
→ Bread
01 - 8.8 oz day-old sourdough bread, cut into ¾ inch cubes
02 - 2 tablespoons extra-virgin olive oil
03 - ½ teaspoon sea salt
→ Vegetables
04 - 17.6 oz assorted heirloom tomatoes, cut into wedges or bite-sized pieces
05 - 1 small cucumber, peeled and sliced
06 - ½ small red onion, thinly sliced
07 - 1 small garlic clove, minced
→ Basil Vinaigrette
08 - 1 cup fresh basil leaves, packed
09 - ¼ cup extra-virgin olive oil
10 - 1½ tablespoons red wine vinegar
11 - 1 teaspoon Dijon mustard
12 - ½ teaspoon honey
13 - Salt and freshly ground black pepper to taste
→ Garnish
14 - 1.76 oz fresh mozzarella or burrata, torn (optional)
15 - Extra basil leaves for garnish
# Directions:
01 - Preheat the oven to 350°F.
02 - Toss the sourdough cubes with 2 tablespoons olive oil and ½ teaspoon sea salt. Spread on a baking sheet and toast for 10 to 15 minutes, stirring once, until golden and crisp. Transfer to a cooling rack.
03 - In a blender or food processor, combine basil, ¼ cup olive oil, vinegar, mustard, honey, minced garlic, and a pinch of salt and pepper. Blend until smooth. Taste and adjust seasoning as needed.
04 - In a large mixing bowl, combine tomatoes, cucumber, and red onion. Add cooled sourdough cubes.
05 - Drizzle basil vinaigrette over the salad and gently toss to coat. Let stand for 10 minutes to allow flavors to meld and allow the bread to absorb the dressing.
06 - Transfer to a serving platter. Top with mozzarella or burrata and extra basil leaves if using. Serve immediately.
