Tomato and Cucumber Bread Salad

  • Yield: 6 servings


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