RUSTIC BREAD SALAD

When preparing bread salad, do not drizzle with oil and vinegar until just before serving, or the bread cubes will become soggy.

1 thin French bread, halved lengthwise and cut into 1-inch cubes (about 6 cups)
7 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1/2 hothouse (seedless) cucumber, peeled
1 small red bell pepper, stemmed, seeded, halved and cut into 1/4-inch dice
2 celery ribs, cut into 1/2-inch dice
2 carrots, cut into 1/2-inch dice
1/3 cup diced (1/4-inch) red onion
8 ripe plum tomatoes, cut into 1/2-inch pieces
1 cup halved yellow cherry or pear tomatoes
8 whole fresh basil leaves, coarsely torn
8 whole fresh mint leaves, coarsely torn
3 tablespoons red-wine vinegar
2 hard-cooked eggs, chopped (for garnish)

Preheat the oven to 350 degrees F.

Toss the bread cubes with 3 tablespoons of the olive oil, the salt, and pepper. Spread the bread cubes in a single layer on a baking sheet and bake until slightly toasted and golden, about 15 minutes, shaking the pan occasionally. Set aside.

Halve the cucumber lengthwise and cut into 1/2-inch pieces. Place in a large bowl along with the red pepper, celery, carrots, onion, tomatoes, basil, and mint. Season with salt and pepper.

Add the bread cubes. Drizzle the salad with the remaining 4 tablespoons of olive oil and the vinegar. Toss the salad and garnish with the chopped eggs.

Makes 6 to 8 servings.
Source: Simply Delicious® by Sheila Lukins
PARADE®, August 2002