1. Toast the Bread

Preheat oven to 375°F. Spread bread pieces onto a baking sheet and toast for 10–12 minutes until lightly crisp on the outside but still slightly chewy inside.

2. Prep the Vegetables

In a large bowl combine:

• tomatoes

• cucumber

• red onion

• celery (if using)

• basil

• additional herbs (if using)

  
  

3. Make the Dressing

Whisk together:

• live vinegar

• olive oil

• honey (if using)

• garlic (if using)

• salt

• cracked black pepper

  
  

4. Assemble the Salad

Add toasted bread to the vegetables and pour the dressing over top. Toss thoroughly until the bread absorbs some of the tomato juices and dressing.

Let sit 10–15 minutes before serving so the flavors meld together while the bread softens slightly without becoming mushy.

5. Finish & Serve

Just before serving, gently fold in torn mozzarella or burrata pieces so they stay fresh and creamy.

Top with:

• shaved parmesan

• additional herbs

• cracked pepper

• flaky salt

Tips & Tricks

🍅 Tomato Tip

Don’t be afraid to mix in non-red tomatoes for extra flavor and color. Orange tomatoes are especially sweet and low-acid, while yellow varieties add brightness and purple or striped heirlooms bring deeper, richer flavor.

🍞 Best Bread Choices

Slightly stale sourdough, ciabatta, or rustic country bread hold up best without turning soggy.

🌿 Which Vinegar Should You Use?

• Nonna’s Herb gives a more savory, Italian-inspired flavor.

• Basil Instinct tastes brighter, greener, and especially fresh with heirloom tomatoes.

  
  

🥬 Celery Adds Crunch

A small amount of celery adds freshness and texture without overpowering the salad.

🧀 Add Cheese Last

Adding mozzarella or burrata just before serving keeps it creamy and prevents it from breaking down into the dressing.

⏱️ Let It Rest

The magic happens during the resting time — the bread absorbs the dressing and tomato juices while still keeping texture.