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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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When preparing bread salad, do not drizzle with oil and vinegar until just before serving, or the bread cubes will become soggy. 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) |
Directions:
1. 1. Preheat the oven to 350°F.
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.
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.
4. 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.
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