From July to September tomatoes are a star ingredient in my dishes and this simple salad is one my all-time favorites to prepare. I love the combination of vine ripened tomatoes, fresh basil and crunchy sourdough croutons.


  • 1 red onion, chopped
  • 1 tablespoon red wine vinegar
  • 3/4 pound crusty sourdough bread
  • 3 pounds tomatoes, ripe, chopped
  • 2 tablespoons balsamic vinegar
  • 5 tablespoons extra virgin olive oil
  • 10 basil leaves, sliced
  • salt and pepper to taste


  1. Pre-heat your oven to 350 degrees F.
  2. Pour red wine vinegar over the chopped onions and set aside for 15 minutes to macerate.
  3. Remove the crust from the bread and discard. Tear the inside portion of the bread into bite size pieces, drizzle with 1 tablespoon of the olive oil and toast until golden brown in the pre-heated oven. Remove from the oven and set aside.
  4. To make the dressing combine the onion and red wine vinegar with the Balsamic vinegar. Whisk in the remaining 4 tablespoons of olive oil.
  5. Toss the tomatoes, toasted bread, dressing and basil together. Season with salt and pepper to taste.