This refreshing spin on the classic Tuscan bread salad pairs ripe tomatoes with juicy watermelon, creating a balance of sweet and savory that feels especially right as we head into warm September days. The bread soaks up both the tomato juices and the dressing, while basil keeps everything bright. It’s the kind of dish that improves as it sits, making it ideal for a cookout side or a light main course on a hot day.
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Ingredients
- ¾ pound ripe tomatoes (heirloom or mixed), cut into bite-size chunks
- ¾ pound seedless watermelon, cut into bite-size chunks (either traditional red or yellow watermelon works well)
- 1 small cucumber, peeled and diced
- ½ small red onion, thinly sliced
- 2 cups day-old crusty bread, cut into 1-inch cubes
- ⅓ cup extra-virgin olive oil, plus more for drizzling
- 2 tablespoons red wine vinegar (or sherry vinegar)
- 1 garlic clove, smashed and rubbed on the bread (optional)
- Kosher salt and freshly ground black pepper
- 1 cup fresh basil leaves, torn
- (Optional) Feta cheese to top the salad
Preparation
- Toast the bread: Heat oven to 400°F. Spread bread cubes on a baking sheet, drizzle lightly with olive oil, and toast until golden and crisp, about 10–15 minutes. Cool.
- Prepare the vegetables and fruit: In a large bowl, toss the tomatoes with a good pinch of salt and let sit 10 minutes to release their juices. Add watermelon, cucumber, and onion. Toss gently.
- Make the dressing: In a small bowl, whisk together ⅓ cup olive oil and vinegar. Season generously with salt and pepper.
- Assemble the salad: Add toasted bread to the tomato-watermelon mixture, then pour dressing over. Toss well so the bread absorbs both tomato juices and vinaigrette.
- Rest and finish: Let the salad sit at least 20 minutes, tossing occasionally, until bread softens slightly but still holds its shape. Add basil (and mint, if using) just before serving. Adjust with more salt, vinegar, or oil to taste.