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Heirloom Tomato and Bread Salad

Serve and enjoy. Makes enough for about 8 people.


About 1 1/2 lbs ripe, summer tomatoes, any heirloom variety cored and sliced small
1 large or 2 small cucumbers, diced
1/2 cup diced sweet onion, such as Walla Walla
1/4 to 1/2 cup chopped fresh basil
2 ­- 3 tablespoons chopped fresh mint
1/3 to 1/2 cup good quality olive oil
juice of 2 lemons
2-3 tablespoons red wine or balsamic vinegar to taste, your choice
1 loaf artisan bread, cubed


Mix together everything but the bread. Let sit for about an hour at room temperature. Twenty minutes before serving, add the bread. This will be long enough to absorb the juices and not become soggy.

You may cube the bread up to a day ahead of time and let it dry out a bit, but it is not necessary.


This recipe seems so simple yet creates much delight whenever it is served. The amounts are fairly forgiving, as are the ingredients. Mix and match the tomato colors for best taste and visuals. Use cucumbers that are not commercially waxed, such as hothouse or, better yet, fresh from a farmers market. Bell peppers and corn kernels work well in place of cucumbers and sweet onions. And of course, good artisan hearth baked bread.