Summer Bread Salad

More from this source
Washington Post


Add a comment


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

You might also like

Green Bean Salad With Mustard Vinaigrette
Real Simple
Breaded Eggplant With Arugula And Parmesan
Whole Living
Lazy Day Peanut Noodle Salad Recipe
101 Cookbooks
Coconut Quinoa + Spinach Salad
Sprouted Kitchen
Sweet Corn Salad Wraps
Cookie and Kate
Raw Kale Salad With Creamy Tahini Dressing
Cookie and Kate
Wild Rice Salad With Miso Dressing
Sprouted Kitchen
Asian Noodle Salad
Pamela Salzman
Beet Salad With Tangerine Vinaigrette
Cat Cora
Grilled Watermelon Salad With Feta,Mint And Lime
The Family Dinner