This classic Italian bread and tomato salad manages to be fresh and summery, but still hearty enough to eat as a light supper or lunch. Salting and draining the tomatoes produces tons of flavourful liquid to build up a lot of vinaigrette—essential for rehydrating the dried bread.
We made this salad to eat with a tender T-bone steak and a glass of red wine.
Place tomatoes in a colander set over a bowl and season with 2 teaspoons salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally, while you toast the bread. Drain for a minimum of 15 minutes.
Meanwhile, preheat oven to 180°C and adjust rack to centre position. In a large bowl, toss bread cubes with 2 tablespoons olive oil. Transfer to a rimmed baking sheet. Bake until crisp and firm but not browned, about 15 minutes. Remove from oven and let cool.