No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


  • servings: 6


  • 1 garlic clove
  • 2 pounds ripe beefsteak tomatoes, cored and cut into large chunks
  • 1 medium red onion, peeled and thinly sliced
  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • 5 one-inch-thick slices day-old Tuscan-style bread
  • 4 (about 12 ounces) Kirby cucumbers, peeled and sliced
  • 1 cup packed fresh basil leaves


Variations: Try adding bocconcini (cubed fresh mozzarella), roasted bell peppers, sliced fresh fennel, or capers. Experiment using other seasonal vegetables.


  1. Step 1

    Place garlic on a cutting board; hit it with the side of a large knife to break it open a bit. Place tomatoes, onion, and garlic in a large nonreactive bowl. Drizzle oil and vinegar over the vegetable mixture; season with salt and pepper. Toss; let stand, covered, in a cool place, for 1 hour or more.

  2. Step 2

    Place bread on a hot grill or under a heated broiler; toast until both sides are slightly charred, 2 to 3 minutes. Remove from heat, rub lightly with garlic if desired; tear bread into bite-size chunks. When ready to serve, add cucumbers, basil, and bread to tomatoes.

  3. Step 3

    Toss to coat bread thoroughly with the marinating liquid. Adjust the seasoning with salt and pepper, and remove garlic clove.

Martha Stewart Living Television