Tuesday, July 16, 2013


This salad is the perfect summertime salad. It is easy to toss together( no pun intended) , and the flavor is amazing. It is a great way to use leftover bread, and only requires a few other ingredients. The dressing may be made ahead of time, but only add the bread cubes right before serving.Simple ingredients, great flavor...enough said.

2 large cucumbers,peeled and sliced into half moons
3 Tbsp. of red wine vinegar
4 Tbsp good olive oil
1 small red onion, sliced thin
1 pint of cherry, or grape tomatoes,sliced in half
4-6 slices of day old bread( preferably Italian or French bread)
2 garlic cloves,smashed
1/2c fresh basil leaves, torn or sliced into pieces

In a glass bowl, mix together the vinegar,oil, tomatoes some salt and pepper, and the onion. Let it marinate for about 30 minutes. Add the cucumber. Set aside.

On a cooktop grill, or an outdoor grill, grill the bread slices until crispy. Rub each slice with one garlic clove as they come off of the grill. Slice the bread into cubes and add to the bowl with the vinegar mixture. Add the basil and mix well. Season with additional salt and pepper as needed.

***Feel free to add peppers, or even fresh mozzarella.

1 comment:

  1. bread salad is one of our favorite meals! this recipe even works well with mid-winter grape tomatoes. Tom Douglas is our favorite Seattle chef. we sometimes add grilled shrimp or chicken.