3pintscherry or grape tomatoeshalved or quartered if large
5baby or Persian cucumbershalved and sliced ½-inch thick
¼cupchopped or thinly sliced fresh basil
Preheat the oven to 400°. Tear the ciabatta into big rough chunks, about 1 1/2-inches large. Place them on a rimmed baking sheet and drizzle with the 1/3 cup olive oil. Toss them to combine, then spread them out on the baking sheet and sprinkle with salt. Bake for 10 minutes, until the bread starts to brown at the edges, but are still tender. Remove the bread from the oven and let cool on the baking sheet.
Make the vinaigrette: In a small bowl or container combine the ½ cup olive oil, red wine vinegar, balsamic vinegar, shallots, garlic, and salt and pepper.
Place the red onion, tomatoes, cucumbers and basil in a bowl. Shake or stir the vinaigrette to re-combine then pour it over the salad and toss gently. Add the croutons and toss again until everything is well combined. Let sit for 15 to 20 minutes to allow the croutons to soak up the dressing a bit and soften, then serve.