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

Makes 6 to 8 servings.

INGREDIENTS

• 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)

DIRECTIONS 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.

Tags: Bread, Recipe, Rustic, Salad