Active Time

　　15 min

　　Total Time

　　1 1/4 hr

　　Take a classic panzanella but ditch the tomatoes, bump up the cucumbers, and load it up with scallions, parsley, capers, and basil—suddenly you have a greener-than-usual version. There's a lightness here and an herby earthiness that make this the kind of salad you really want on the hottest of summer days.

　　

Ingredients

Makes 6 servings

　　6 cups cubed (3/4-inch) country bread (about 1/2 pound)

　　1/2 seedless cucumber

　　1 celery rib, thinly sliced (1 cup)

　　1/2 cup chopped scallion

　　1/2 cup chopped pitted Kalamata olives

　　1 tablespoon drained capers, chopped

　　3/4 cup packed flat-leaf parsley leaves

　　3/4 cup packed basil leaves, torn

　　1/3 cup fine-quality extra-virgin olive oil

　　1/4 cup red-wine vinegar

　　

Step 1

Preheat oven to 300°F with rack in middle.

　　

Step 2

Spread out bread in a 4-sided sheet pan and toast in oven, stirring occasionally, until pale golden, 20 to 25 minutes. Cool completely.

　　

Step 3

While bread cools, halve cucumber lengthwise, then core and thinly slice.

　　

Step 4

Toss together bread, cucumber, remaining ingredients, 1/4 tsp salt, and 1/2 tsp pepper and let stand, tossing occasionally, 30 minutes. Season with additional oil, vinegar, salt, and pepper.