RUSTIC BREAD SALAD

Rustic Bread Salad image

Yield Makes 6 to 8 servings

Number Of Ingredients 14

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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)

Steps:

1. Preheat the oven to 350°F.
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. 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.