Rustic Tomato and Bread Salad

A traditional Tuscan salad with summer ripe tomatoes, fresh basil and toasted bread all tossed with a classic vinaigrette.


4 ounces French or Italian bread, cut into 1/2-inch cubes (about 2 cups)

1/4 cup balsamic vinegar


1/4 teaspoon salt

1/8 teaspoon pepper

2 scallions, chopped

1 clove garlic, finely minced

1/2 cup olive oil

2 cups ripe tomatoes, coarsely chopped

1/4 cup fresh basil, chopped

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Heat oven to 350°. Lightly coat a baking sheet with non-stick cooking spray.
Place bread cubes on baking sheet and bake 8 minutes, stirring once. Remove from oven, and let cool.
Whisk together balsamic vinegar, honey, salt, pepper, scallions and garlic. Slowly add olive oil, whisking until dressing is thick.
Place tomatoes and toasted bread cubes in a bowl. Drizzle with dressing. Toss. Add fresh basil and toss again. Let sit 5 minutes to let bread absorb dressing.
Serves: 4