When you’ve got sourdough this good, you don’t let a single crumb go to waste. This rustic Tuscan bread salad turns day-old slices into crispy croutons tossed with juicy tomatoes, cucumbers, and a zippy vinaigrette.
4 cups day-old Two Acre Farms sourdough, cubed
2 tbsp olive oil (for toasting)
2 large ripe tomatoes, chopped
1 cucumber, peeled and diced
½ red onion, thinly sliced
½ cup fresh basil, torn
¼ cup red wine vinegar
⅓ cup olive oil
1 clove garlic, minced
Salt & pepper to taste
Toss sourdough cubes with olive oil and toast in a 375°F oven for 10–15 minutes until golden and crispy.
In a large bowl, combine tomatoes, cucumber, red onion, and basil.
In a small jar, shake together vinegar, olive oil, garlic, salt, and pepper to make the dressing.
Add toasted bread to the bowl, pour over the dressing, and toss well.
Let sit for 20–30 minutes so the bread can soak up the flavors (but still keep a little crunch).
Proof that stale bread is just bread waiting for its encore.
