TOASTED BREAD SALAD

Toasted Bread Salad image

Provided by Martha Stewart

Number Of Ingredients 14

2 tablespoons sugar
Juice of 2 limes
3 tablespoons rice-wine vinegar
5 tablespoons safflower oil
1 pound country-style bread, crust removed and cut into 1/2-inch cubes
3 tablespoons olive oil
1 English cucumber, halved lengthwise and cut into 1-inch pieces
1 pint cherry tomatoes, halved
1 tablespoon fresh ginger, very finely chopped (optional)
1/4 cup fresh cilantro, coarsely chopped
1/4 cup fresh mint leaves, coarsely chopped
1 jalapeno, seeds removed and finely chopped
2 cups arugula
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 350 degrees.
In a small bowl, whisk together sugar, lime juice, vinegar, and 3 tablespoons safflower oil; set vinaigrette aside.
In a large bowl, toss bread cubes with olive oil until well coated. Spread bread cubes in an even layer on a baking sheet. Transfer to oven until golden and toasted, about 10 minutes.
Transfer toasted bread cubes to a large bowl and add cucumber, tomatoes, ginger (if using), cilantro, mint, basil, jalapeno, and arugula. Drizzle vinaigrette over top, and season with salt and pepper; toss to combine.