Ingredients Jump to Instructions ↓

  1. 1 thin French bread, halved lengthwise and cut into 1-inch cubes (about 6 cups)

  2. 7 tablespoons extra-virgin olive oil

  3. Salt and freshly ground black pepper, to taste

  4. 1/2 hothouse (seedless) cucumber, peeled

  5. 1 small red bell pepper, stemmed, seeded, halved and cut into 1/4-inch dice

  6. 2 celery ribs, cut into 1/2-inch dice

  7. 2 carrots, cut into 1/2-inch dice

  8. 1/3 cup diced (1/4-inch) red onion

  9. 8 ripe plum tomatoes, cut into 1/2-inch pieces

  10. 1 cup halved yellow cherry or pear tomatoes

  11. 8 whole fresh basil leaves, coarsely torn

  12. 8 whole fresh mint leaves, coarsely torn

  13. 3 tablespoons red-wine vinegar

  14. 2 hard-cooked eggs, chopped (for garnish)

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350°F.

  2. 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.

  3. 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.


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