Ripe summer tomatoes and crisp cucumber get tossed with paper-thin red onion and left to mingle until the juices run sweet and a little tangy. Torn bread pieces are oven-toasted until golden and craggy, then folded into that tomato-cucumber mix so they soak up the juices while holding onto a bit of chew at the center. A quick Dijon-and-red-wine-vinegar dressing, whisked with good olive oil until glossy, ties the whole bowl together. Torn basil scattered on top finishes it with a fresh, herbaceous lift right before serving. It's a bright, no-fuss summer salad built for a gluten free table, with hearty texture and juicy flavor in every forkful.
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Heat the oven to 400°F (205°C). Spread the torn bread pieces on a large rimmed baking sheet, drizzle with 2 tbsp of the olive oil, and toss to coat. Spread in a single layer and bake for 10–12 minutes, turning once halfway through, until the edges are golden and the pieces are crisp on the outside but still slightly chewy at the center.
While the bread toasts, combine the tomato chunks and cucumber slices in a large mixing bowl. Add the thinly sliced red onion and 1/4 tsp of the salt, toss to combine, and let stand for 15–20 minutes so the tomatoes release their juices.
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