Rustic Bread Salad

Recipe Ingredients

1		Thin French bread - halved lengthwise,
		And cut into 1" cubes - (abt 6 cups)
7 tablespoons	105ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2		Hothouse (seedless) cucumber - peeled
1		Red bell pepper - stemmed, seeded, (small)
		Halved and cut into 1/4" dice
2		Celery ribs - cut 1/2" dice
2		Carrots - cut 1/2" dice
1/3 cup	20g / 0.7oz	Diced (1/4") red onion
8		Ripe plum tomatoes - cut 1/2" pieces
1 cup	62g / 2.2oz	Halved yellow cherry or pear tomatoes
8		Fresh basil leaves - coarsely torn
8		Fresh mint leaves - coarsely torn
3 tablespoons	45ml	Red-wine vinegar
		Garnish
2		Hard-cooked eggs - chopped

Recipe Instructions

Preheat the oven to 350 degrees.

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.

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.

This recipe yields 6 to 8 servings.

Per serving (based on 8): 220 calories, 19g carbohydrates, 5g protein, 14g fat, 55mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 08-25-2002

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