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

　　

Ingredients

Makes 6 to 8 servings

　　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)

　　

Step 1

1. Preheat the oven to 350°F.

　　

Step 2

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.

　　

Step 3

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.

　　

Nutrition Per Serving

Per serving (based on 8): 220 calories

　　19g carbohydrates

　　5g protein

　　14g fat

　　55mg cholesterol.

　　Nutritional Breakdown: New Wellness

　　Richmond

　　Va.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.