Cube the bread (any size you like) and spread evenly on a rimmed baking sheet. Drizzle with olive oil and toss to coat the bread. Salt and pepper to taste and bake until the bread is lightly golden and crispy on the edges. Toss at approximately 7 to 9 minutes, then bake until it’s ready.
In a large salad bowl, toss the bread, tomatoes, cucumber, onion, and dressing until the bread is coated. Let sit until the bread soaks up the dressing and begins to soften. How soft you want the bread to be is a personal choice.
FOR THE DRESSING
Whisk the ½ cup of vinegar, ¼ cup of olive oil, 1 tablespoon of crushed Italian seasoning, and salt and pepper until fully combined.
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Notes
NUTRITION DISCLAIMERNOTE: THE NUTRITIONAL INFORMATION FOR THIS SALAD DOES NOT LOOK ACCURATE. THE SODIUM COUNT IS INACCURATE, AS WE DON'T LIST AN AMOUNT OF SALT, JUST "SALT TO TASTE." STALE BREAD – We get approximately 6 cups from a half of a large baguette or a half of a loaf of Italian or sourdough. Note that the sourdough will alter the taste, but it’s still good.This salad is best when eaten the day it’s made. If you don’t mind the bread to be mushy, store covered in the refrigerator overnight.