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Summer Salad

Elizabeth Heiskell's Summer Salad
Elizabeth Heiskell's Summer SaladTODAY
Cook Time:
15 mins
Prep Time:
10 mins

Chef notes

This recipe includes all of my favorite summer vegetables — there’s nothing better!

Technique tip: Cut all your vegetables the same size so each bite has little bit of each one.

Swap option: For a gluten-free option, leave out the croutons or use a gluten-free variety.


  • 1 (10-ounce) loaf rosemary or garlic ciabatta bread, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 3 large heirloom tomatoes, cut into 1-inch cubes, or 2 pints halved heirloom cherry tomatoes (about 4 cups)
  • 2 cucumbers, peeled, seeded, and cut into 1/2-inch-thick half-moons
  • 2 ripe avocados, cut into 1/2-inch pieces
  • 1 medium-size red onion, coarsely chopped (about 1 1/2 cups)
  • 1 large red bell pepper, cut into 1-inch pieces (about 1½ cups)
  • 1/2 cup your favorite vinaigrette
  • 1/2 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh cilantro



Preheat the oven to 400°F. Toss the bread cubes with olive oil and salt, and spread evenly on a rimmed baking sheet. Bake in the preheated oven until dry and just beginning to brown, about 15 minutes. 


Toss together the tomatoes, cucumbers, avocados, red onion, and bell pepper in a large bowl. Add the vinaigrette, basil, mint, cilantro, and toasted bread cubes, and toss to combine. Let stand 10 minutes before serving.