ITALIAN BREAD SALAD

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Italian Bread Salad image

Think of this as "panzanella verde." There's a lightness here and an herby earthiness that make this the kind of salad you really want on the hottest of summer days.

Provided by Lillian Chou

Categories     Salad     Olive     Side     Bake     Quick & Easy     Basil     Cucumber     Summer     Parsley     Capers     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

6 cups cubed (3/4-inch) country bread (about 1/2 pound)
1/2 seedless cucumber
1 celery rib, thinly sliced (1 cup)
1/2 cup chopped scallion
1/2 cup chopped pitted Kalamata olives
1 tablespoon drained capers, chopped
3/4 cup packed flat-leaf parsley leaves
3/4 cup packed basil leaves, torn
1/3 cup fine-quality extra-virgin olive oil
1/4 cup red-wine vinegar

Steps:

  • Preheat oven to 300°F with rack in middle.
  • Spread out bread in a 4-sided sheet pan and toast in oven, stirring occasionally, until pale golden, 20 to 25 minutes. Cool completely.
  • While bread cools, halve cucumber lengthwise, then core and thinly slice.
  • Toss together bread, cucumber, remaining ingredients, 1/4 tsp salt, and 1/2 tsp pepper and let stand, tossing occasionally, 30 minutes. Season with additional oil, vinegar, salt, and pepper.

*** Explore more Italian Bread Salad Recipes »

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