Juicy summer tomatoes get tossed with salt and left to release their sweet, jammy juices, which is really the whole secret to this salad's magic. Chunks of crusty ciabatta get golden and crisp in the oven, then soak up all that tomato liquid along with a sharp Dijon and red wine vinegar dressing, turning soft in the middle while holding onto a little chew at the edges. Cool cucumber and thin ribbons of red onion add crunch and bite, and a generous handful of torn basil at the end brings the whole thing together with a fresh, herby lift. It's a loose, rustic toss rather than a fussy composed salad, which is exactly the point — every bite is a different mix of bread, vegetables, and dressing. Simple olive oil and pantry staples do all the work here, no dairy or animal products required, making this a naturally easy fit for a plant-based table. Serve it right away while the bread still has some texture left, alongside good crusty extras for scooping up the leftover dressing.
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Preheat the oven to 400°F (205°C). Spread the torn ciabatta pieces on a large baking sheet, drizzle with 1 tablespoon of the olive oil, and sprinkle with 1/4 teaspoon of the salt. Toss to coat, then spread in a single layer. Bake for 8–10 minutes, until the edges are golden and the pieces feel dry and crisp to the touch.
While the bread toasts, combine the tomato chunks and the remaining 1/4 teaspoon salt in a large mixing bowl. Toss and let stand for 10 minutes, until the tomatoes release their juices.
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