May 11th, 2017
Preheat oven to 400°F (200°C). Season tomatoes with salt and place in a colander set over a bowl for 15 minutes. Reserve tomato juice in a bowl for later.
Toast the cubed bread in oven for 15 minutes at 400°F. Let bread cool.
In the bowl with the reserved tomato juice, add red onion, cucumber, garlic and Dijon mustard.
Stirring constantly, add olive oil, red wine vinegar and pepper until combined.
Add toasted bread and tomatoes, stir and let rest for 20 minutes. Add basil and serve.