Tomato and Cucumber Bread Salad

  • Yield 6 servings

Use Italian flat-leaf parsley in this tomato salad for the best flavor.


1/4 unsliced loaf crusty bread
3 tablespoons extra-virgin olive oil
Sea salt and pepper to taste
6 small cucumbers, peeled and chopped
3 Roma tomatoes, coarsely chopped
1 small red onion, thinly sliced
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons flat-leaf parsley, chopped
3/4 teaspoon salt
1/2 teaspoon pepper


  1. 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.
  2. 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.
  3. 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).



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