Bread Salad

Bread Salad

1 cucumber peeled seeded and diced

coarse salt

1/2 lb. stale, coarse, white bread

1/2 C. water

5 tomatoes seeded and diced

1 red Spanish onion diced

4 – 5 T. red wine vinegar

1/3 C. olive oil

1 t. garlic minced fine

salt and freshly ground black pepper

1/2 C. freshly torn basil leaves

Spread the diced cucumbers on paper towels and sprinkle with the coarse salt. Let stand 15 minutes to drain. Pat dry with paper towels.

Cut the bread into 1 inch thick square pieces. Place in a shallow dish. Sprinkle the bread with the water, let set 2 minutes. Carefully squeeze the water out of the cubes. Let drain on paper towels for 15 minutes.

In a large bowl, mix together the vinegar, garlic and olive oil. Season to taste with the salt and pepper. Add the bread mixture, tomatoes, cucumber and basil, carefully toss. Refrigerate for 1 hour and up to 4 hours.

Serves 4 – 6.


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