Croutons
1 Pound Loaf Ciabatta or Other Rustic Bread
1/3 Cup Olive Oil
Kosher Salt to Taste
Vinaigrette
1/2 Cup Olive Oil
3 Tbsp. Red Wine Vinegar
3 Tbsp. Balsamic Vinegar
1/4 Cup Minced Shallots
1/2 Tsp. Finely Minced Garlic
Kosher Salt & Finely Ground Pepper to Taste
Salad
1 Cup Halved & Thinly Sliced Red Onion
3 Pints Cherry or Grape Tomatoes, Halved or Quartered
5 Baby Cucumbers, Halve & Sliced 1/2 Inch Thick
1/4 Cup Chopped or Thinly Sliced Fresh Basil
Preheat Oven to 400°
Croutons
Tear the bread into big, rough chunks, about 1 1/2 inches large. Place them on a rimmed baking sheet and drizzle with the 1/3 cup olive oil. Toss them to combine, then spread them out on the baking sheet and sprinkle with salt. Bake for 10 minutes, until the bread starts to brown at the edges, but the croutons are still tender inside. Remove the bread from the oven and let cool on the baking sheet.
Vinaigrette
In a small bowl, combine the 1/2 cup olive oil, red wine vinegar, balsamic vinegar, shallots, garlic, and salt and pepper.
Salad
Place the red onion, tomatoes, cucumbers and basil in a bowl. Shake or stir the vinaigrette to re-combine, then pour it over the salad and toss gently. Add the croutons and toss again until everything is well combined. Let sit for 15-20 minutes to allow the croutons to soak up the dressing a bit and soften, then serve.