Summer Salad
Elizabeth Heiskell's Summer Salad
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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


1. 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. 

2. 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.