Ingredients
Scale
2 tablespoons, plus ½ cup olive oil
4 cups torn or cubed French or Italian bread (from about ½ a large loaf, though this will vary greatly depending on exact size)
1 small garlic clove, finely minced
3 tablespoons cider vinegar
2 tablespoons freshly squeezed lemon juice
½ teaspoon honey
4 medium-size tomatoes, cut into wedges
4 small apricots, cut in half, pits removed
3 Persian cucumbers, thinly sliced
2 plums, halved, pitted and cut into wedges
2 peaches or nectarines, halved, pitted and cut into wedges
10-15 cherries, pitted and halved (optional, but delicious if you have the time)
½ cup thinly sliced red onion (from about ½ a small onion)
6 large fresh basil leaves, cut into chiffonade*
Salt to taste
Instructions
- Toast the bread: Place 2 tablespoons of the oil in a large skillet set over medium-high heat. Add the bread and toss to coat; toast until deep golden brown, 8 to 10 minutes, continuing to toss the bread every 2 minutes or so. Transfer the toasted bread to a plate and set aside.
- Add remaining ½ cup olive oil, garlic, cider vinegar, lemon juice, and honey to a jar. Seal and shake to mix well; set dressing aside.
- Place tomatoes, apricots, cucumber, plums, peaches, cherries, onions, and basil into a large mixing bowl. Add toasted bread and drizzle with dressing. Toss well to combine. Taste and season with salt as desired. Serve immediately!
Notes
- Chiffonade translates to “ribbons.” To cut basil into chiffonade, stack the leaves, one on top of the other, and roll them tightly into a log. Using a sharp knife, slice the leaves perpendicular to the roll. Also: this salad is great topped with burrata or Feta cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes