Tomato & Crusty Bread Salad

This tomato and crusty bread salad not only boasts with great flavour, but it screams out easy, and the best satisfying meal to be eating in the middle of Summer when the freshest tomatoes are ready for the picking right out of the garden. Even if you didn’t grow your own fresh tomatoes don’t worry, just hustle down to the nearest farmers market or a fresh filled grocery store, and pick a basket of the best tomatoes you can find.

A lot of the time in the Summer especially I really rather eat simple meals that take little time to make, and that are light with very little to no meat at all. This salad  has to be one of my favourite meals to eat all Summer long, it defiantly makes the all time favourite list for me, for sure, and the fact that the ingredients list is so little almost makes me wonder if this is even considered a recipe, but if its food combined with certain ingredients I guess it makes it a recipe no matter how simple and easy it is.

I also have another very similar recipe called Balsamic Breaded Tomato Salad, but it has a few extra ingredients that this one doesn’t, as well as the flavours are slightly different. I hope you toss this quick and easy tomato & crusty bread salad up for dinner, either as a side dish or a meatless main dinner, which I personally enjoy very much. Talk to you soon, till next time Ciao for now.


Tomato & Crusty Bread Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 

Serves: 2-3

  • 6-8 fresh garden tomatoes, I used Roma and Better Boy tomatoes
  • ¼ red onion sliced thin
  • ½ loaf whole wheat baguette cut into cubes
  • olive oil about 2 tbsp. for the bread and about 2 tbsp for the salad
  • 4 tbsp red wine vinegar ( 2tbsp. vinegar for the bread & 2 tbsp. vinegar for the salad)
  • ¼ tsp. Italian seasoning
  • ½ tsp. coarse sea salt divided (1/4 tsp. sea salt for the salad & ¼ tsp. sea salt for the bread)

  1. Cut tomatoes place them into a bowl, add sliced onion, olive oil, vinegar, and sea salt toss to coat and set aside to marinate.
  2. Cut bread into cubes toss into a pan, coat with olive oil, vinegar, sea salt and Italian seasoning toss to coat evenly and toss on the stove top on medium heat tossing to evenly toasted both sides for about 3-4 minutes till lightly browned.
  3. Divide the tomatoes onto your plates, then divide the toasted bread onto each plate as well, and serve.