Juicy summer tomatoes are salted until they release their sweet, jammy juices, then tossed with crisp cucumber, thin ribbons of red onion, and a sharp Dijon-red wine vinaigrette that soaks right into every crevice. Cubes of ciabatta get toasted until golden and craggy before joining the mix, where they slowly drink up all that dressing and tomato liquid until they're soft in the middle but still holding their shape. A generous handful of torn basil goes in right before serving for a fresh, herby lift that ties the whole bowl together. It's a rustic, no-fuss salad built for peak-season produce, best eaten right after that final toss while the bread still has some chew left in it. This one's a great pick for a vegan spread, especially alongside grilled vegetables or a big pot of pasta. Serve it as the centerpiece of a warm-weather lunch, and don't skip the resting time — it's what makes the bread taste like it belongs in the salad instead of on top of it.
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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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