Juicy summer tomatoes are tossed with salt until they release their sweet-tart juices, then combined with crisp cucumber, thin ribbons of red onion, and a bright Dijon-and-red-wine-vinegar dressing whisked to a silky emulsion. Golden, oven-toasted bread cubes soak up all that dressing and tomato liquid, softening at the edges while staying pleasantly chewy at the center. A scatter of torn basil adds fresh, peppery lift, and a few curls of shaved Parmesan finish it with a salty, savory edge. The whole thing comes together in one bowl and gets better as it sits, making it an easy make-ahead side for warm-weather dinners. It's a satisfying, veggie-forward salad that fits neatly into a gluten free spread without any fuss.
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Heat the oven to 400°F (205°C). Spread the torn bread on a large baking sheet, drizzle with 2 tbsp of the olive oil, and sprinkle with 1/4 tsp of the salt. Toss to coat, then spread in a single layer. Bake for 10–12 minutes, turning once halfway through, until the pieces are golden at the edges and dry throughout but not rock-hard.
While the bread toasts, combine the tomato chunks and the remaining 1/4 tsp salt in a large mixing bowl. Toss and let stand for 10 minutes, until the tomatoes release their juices.
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