Name: Rustic Bread Salad
Yield: Makes 6 to 8 servings
Ingredients: 1 thin French bread, halved lengthwise and cut into 1-inch cubes (about 6 cups); 7 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper, to taste; 1/2 hothouse (seedless) cucumber, peeled; 1 small red bell pepper, stemmed, seeded, halved and cut into 1/4-inch dice; 2 celery ribs, cut into 1/2-inch dice; 2 carrots, cut into 1/2-inch dice; 1/3 cup diced (1/4-inch) red onion; 8 ripe plum tomatoes, cut into 1/2-inch pieces; 1 cup halved yellow cherry or pear tomatoes; 8 whole fresh basil leaves, coarsely torn; 8 whole fresh mint leaves, coarsely torn; 3 tablespoons red-wine vinegar; 2 hard-cooked eggs, chopped (for garnish)

When preparing bread salad, do not drizzle with oil and vinegar until just before serving, or the bread cubes will become soggy.

Recipe information

Yield
Makes 6 to 8 servings

Ingredients

1 thin French bread, halved lengthwise and cut into 1-inch cubes (about 6 cups)

7 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper, to taste

1/2 hothouse (seedless) cucumber, peeled

1 small red bell pepper, stemmed, seeded, halved and cut into 1/4-inch dice

2 celery ribs, cut into 1/2-inch dice

2 carrots, cut into 1/2-inch dice

1/3 cup diced (1/4-inch) red onion

8 ripe plum tomatoes, cut into 1/2-inch pieces

1 cup halved yellow cherry or pear tomatoes

8 whole fresh basil leaves, coarsely torn

8 whole fresh mint leaves, coarsely torn

3 tablespoons red-wine vinegar

2 hard-cooked eggs, chopped (for garnish)

Preparation

Step 1
1. Preheat the oven to 350°F.
Step 2
2. Toss the bread cubes with 3 tablespoons of the olive oil, the salt, and pepper. Spread the bread cubes in a single layer on a baking sheet and bake until slightly toasted and golden, about 15 minutes, shaking the pan occasionally. Set aside.
Step 3
3. Halve the cucumber lengthwise and cut into 1/2-inch pieces. Place in a large bowl along with the red pepper, celery, carrots, onion, tomatoes, basil, and mint. Season with salt and pepper. Add the bread cubes. Drizzle the salad with the remaining 4 tablespoons of olive oil and the vinegar. Toss the salad and garnish with the chopped eggs.

Nutrition Per Serving

Per serving (based on 8): 220 calories

19g carbohydrates

5g protein

14g fat

55mg cholesterol.

Nutritional Breakdown: New Wellness

Richmond

Va.

#### Nutritional analysis provided by New Wellness

Richmond

Va.

TagsSalad Cucumber Vegetable Bell Pepper Plum Tomato Tomato Cherry Tomato Side Lunch Dinner Dairy Free Nut Free Vegetarian Oven Bake Summer Parade

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Nutrition Per Serving

Recipe notes