Preheat oven to 425 and line a baking sheet with foil. Place the salmon skin side down on the baking pan
Whisk the vinegar and 3 tablespoons of the olive oil together with a pinch of salt and pepper.
Scoop out two tablespoons of the vinegar mixture and brush it liberally over the non-skin side of the salmon.
Roast until the salmon is done, about 15 minutes. Remove from the oven, use the edges of the foil to lift it off the pan and onto a plate and let it cool while you toast the bread.
Toss bread cubes with 1 tablespoon olive oil and a pinch each of salt and pepper. Put a clean piece of foil on the baking sheet, put the bread chunks in a single layer on the pan and toast in the oven until golden, 5 to 10 minutes (watch them carefully so they don’t get too toasty).
Place bread cubes, tomatoes, cucumbers and basil in a large bowl and toss.
Using two forks, gently pull the roasted salmon into bite sized pieces and add to the bowl and gently toss again. Add the remaining vinegar mixture and toss gently one more time.
Let the salad sit for about 15 minutes so the flavors can combine and then serve.
Notes
Salmon: We always choose wild salmon for this and all our salmon recipes if it’s available, and you are looking for boneless filets, about 4 to 6 ounces per person. If you can’t find wild caught salmon, Atlantic farmed salmon is your next best bet.
Bread: We like French or Italian bread for this recipe, but any sturdy country-style bread will work.
Basil: If it’s not basil season, you can swap in fresh parsley, thyme or oregano.