Equipment
* optional
Ingredients
Salad Base
- 250 g ciabatta loaf, stale or toasted, torn into bite-sized chunks
- 500 g ripe tomatoes, core removed, cut into wedges or large cubes
- 150 g cucumber, peeled, seeded, and sliced into half-moons
- 50 g red onion, thinly sliced
Vinaigrette
- 60 ml extra virgin olive oil, high quality
- 30 ml red wine vinegar
- 5 g sea salt, flaky or coarse
- black pepper
Nutrition (per serving)
Method
If the ciabatta is not already stale, tear it into chunks, spread on a baking sheet, and bake at 150°C (300°F) for 10-15 minutes until dried out but not deeply browned. Let cool on the cutting board.
Place the chopped tomatoes in a colander set over a large mixing bowl. Toss the tomatoes with the sea salt and let them sit for 15 minutes to draw out their natural juices.
Remove the colander of tomatoes and set aside. To the tomato juice in the mixing bowl, add the red wine vinegar and extra virgin olive oil. Whisk vigorously to combine. Season with black pepper.
Add the torn ciabatta chunks to the bowl with the vinaigrette. Toss well with a large spoon so the bread begins to absorb the liquid.
Add the salted tomatoes, sliced cucumber, and red onion to the bowl. Toss thoroughly. Let the salad rest at room temperature for 15 to 30 minutes before serving to allow flavors to meld and the bread to soften slightly.
Chef's Notes
- The success of a minimal ingredient dish rests entirely on the quality of its components. Use the best extra virgin olive oil and the ripest tomatoes available.
- Tearing the bread rather than cutting it with a knife creates craggy edges that soak up the vinaigrette far more effectively than smooth cuts.
- Allowing the tomatoes to purge their juices with salt forms the foundational flavor base of the vinaigrette, ensuring the bread is soaked in pure tomato essence rather than just oil and vinegar.
- For the best texture and flavor, serve the salad the same day it is made. Refrigeration fundamentally alters the starch structure of the bread and dulls the natural sweetness of the tomatoes.
Storage
Refrigerator: 1 day — Store in an airtight container. Bread will continue to soften; best consumed within 24 hours.
