FENNEL AND CUCUMBER SALAD

Fennel and Cucumber Salad image

Yield makes 4 servings

Number Of Ingredients 13

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Ingredients

About 1/4 pound crusty bread (stale is fine), torn into pieces
1 tablespoon balsamic vinegar
1/4 cup extra virgin olive oil
Salt and black pepper to taste
2 cucumbers, peeled and sliced
1 fennel bulb, trimmed and sliced
2 tomatoes, preferably plum, cored and sliced
2 celery stalks, sliced
1 red bell pepper, stemmed, seeded, and sliced
6 radishes, trimmed and sliced
1/2 cup pitted small black olives
8 cornichons, chopped
1 cup chopped fresh basil leaves, optional

Steps:

Broil or grill the bread until lightly browned and crunchy, then place in a salad bowl.
Whisk together the vinegar, oil, salt, and pepper. Toss the remaining ingredients with the bread and dressing and serve immediately.

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