Combine ½ cup extra-virgin olive oil and 2 Tbsp. red wine vinegar in a serving bowl (vinaigrette will not emulsify). Add 1 lb. tomatoes, trimmed and sliced, ¾ cup sliced unwaxed cucumber, ½ cup sliced red onion, and season with kosher salt and freshly ground black pepper. Toss to combine.
Add ¾ lb. day-old crusty bread, cut into 1" cubes and lightly toasted and toss to combine. Let rest at least 20 minutes. Add 10 fresh basil leaves, torn if large, and toss lightly. Editor’s note: This recipe was first printed in the August 1993 issue of ‘Gourmet.’ Head this way for more of our favorite summer recipes →
