Sun-ripened tomatoes, crisp cucumber, and thinly sliced red onion get a well-deserved rest so their juices mingle into a natural, savory dressing base, while cubes of rustic bread toast up golden and crackly in the oven before soaking up all that flavor. A punchy vinaigrette of red wine vinegar, Dijon, and garlic ties everything together, and torn basil scattered over the top adds a fresh, herbaceous lift right before serving. The bread keeps some chew even after it drinks in the dressing, so every forkful plays soft against crunchy, juicy against toasted. It's the kind of salad that gets better as it sits, making it an easy make-ahead side for a warm-weather table. Simple produce, good olive oil, and a little patience are really all this dish needs, which makes it a natural, satisfying fit for a vegan spread.
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Preheat the oven to 400°F (205°C). Spread the bread cubes on a large baking sheet, drizzle with 3 tbsp olive oil, and sprinkle with 1/4 tsp salt. Toss to coat, then spread in a single layer. Bake for 10–12 minutes, turning once halfway through, until the cubes are golden and crisp on the outside but still slightly chewy at the center.
While the bread toasts, combine the tomatoes, cucumber, and red onion in a large mixing bowl. Toss with a pinch of salt and let stand for 10 minutes, until the tomatoes begin to release their juices.
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