Courtesy of: Sage Culley
1 loaf of crusty or stale bread (such as sourdough, French, Italian), cut into 1/2" cubes
3 medium size tomatoes, diced
2 bunches of fresh basil, torn
2-4 oz chevre, to taste
4 tbsp olive oil
2 tbsp red wine vinegar
Salt & pepper to taste
Toss tomatoes and bread in a large bowl. Let sit for 15 minutes to allow bread to soak up tomato juice. Add basil and 2 oz. chevre, adding more as desired, and toss.
In a separate bowl, combine olive oil, vinegar, and seasoning, whisking to combine. Pour over bread mixture to taste.
For a less traditional but more filling salad, try adding other seasonal vegetables that you enjoy. Experiment with cucumbers, peas, green onions, radishes, etc!