Summer Bread Salad

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Washington Post

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Ingredients

6 cups (1 medium loaf) loosely packed, crusty, country-style bread, torn into rough chunks

1/3 cup olive oil

4 medium tomatoes, peeled, seeded and cut into chunks, or 1 1/2 pints cherry tomatoes, cut in half

2 small firm pickling cucumbers (peeled if desired), diced or sliced

1/3 pound green beans, steamed until bright green, rinsed in cold water, drained and cut into 1-inch pieces

8 radishes, trimmed and thinly sliced

1 bell pepper (red, yellow or green), stemmed, seeded and diced or sliced

1 small red onion, thinly sliced

18 to 20 small (1 bunch) basil leaves

3 tablespoons coarsely chopped parsley

1 tablespoon thyme leaves

3 tablespoons red wine vinegar, or to taste

Coarse salt

Freshly ground black pepper

2 tablespoons olive oil

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