You are here: Home » Recipes » Tomato and Cucumber Bread Salad Tomato and Cucumber Bread Salad Recipe by Favorite Recipes Press Yield 6 servings Use Italian flat-leaf parsley in this tomato salad for the best flavor. PrintEmail Ingredients Bread:1/4 unsliced loaf crusty bread3 tablespoons extra-virgin olive oil Sea salt and pepper to tasteSalad:6 small cucumbers, peeled and chopped3 Roma tomatoes, coarsely chopped1 small red onion, thinly sliced1/4 cup red wine vinegar1/4 cup extra-virgin olive oil2 tablespoons flat-leaf parsley, chopped3/4 teaspoon salt1/2 teaspoon pepper Instructions To prepare the bread: Cut the bread into 1/2-inch cubes. Saute in 3 tablespoons olive oil, sea salt and pepper in a heated large skillet over medium heat until crisp and golden brown on all sides. To prepare the salad: Combine the cucumbers, tomatoes and onion in a bowl. Add the vinegar, 1/4 cup olive oil, parsley, 3/4 teaspoon salt and 1/2 teaspoon pepper and mix well. Chill, covered, for 30 minutes. Add the bread cubes at serving time and toss to coat well. Recipe reprinted with permission from the Junior League of Waterloo-Cedar Falls, Iowa, First Impressions, Dining with Distinction (the Junior League of Waterloo-Cedar Falls, Iowa, Inc., 2001).