Juicy tomatoes and cool cucumber get a good toss with thin ribbons of red onion, releasing all that bright, sweet juice they're famous for. Chunks of crusty bread get toasted until golden and crisp, then folded right into the mix so they soak up every bit of tangy red wine vinegar and Dijon dressing while still holding a little chew at the center. A shower of fresh torn basil finishes things off with that unmistakable summer aroma. It's a simple, produce-forward salad that leans on good olive oil and ripe vegetables rather than anything fussy, which makes it a natural fit for a plant-based table. Serve it right away while the bread still has some texture left, and it disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
