6 ounces crusty bread, torn into pieces
1 tablespoon +1/4 cup olive oil
1/2 teaspoon kosher salt plus more for serving
1/2 teaspoon pepper plus more for serving
4 – 5 large ripe tomatoes (about 3 pounds)
1 small English cucumber, diced
1/2 small red onion, roughly chopped
1 cup pitted Kalamata olives, roughly chopped
2 tablespoons red wine vinegar
1/4 cup torn fresh basil leaves
Preheat the oven to 425 degrees F.
Place the bread on a sheet pan and toss with 1 tablespoon olive oil, salt and pepper. Bake the bread until it toasted and deep golden brown, about 15 minutes, stirring halfway through baking.
Preheat the broiler. Place the tomatoes on a foil-lined sheet pan and broil until charred and blistered, about 2-3 minutes per side.
When the tomatoes are cool enough to handle, roughly chop them, discarding any loose skin. Put the tomatoes into a large bowl.
If there is excess juice from the tomatoes, carefully pour it out of the bowl.
Add the cucumbers, onions, olives, 1/4 cup olive oil and red wine vinegar and season with salt and pepper.
Stir in the bread cubes and basil before serving.