this is what I'm making for sunday's event at Ellen's camp.

RUSTIC BREAD SALAD

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

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)

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. Per serving (based on 8): 220 calories, 19g carbohydrates, 5g protein, 14g fat, 55mg cholesterol.
Nutritional Breakdown: New Wellness, Richmond, Va.

Makes 6 to 8 servings.

Simply Delicious® by Sheila Lukins
PARADE®
August 2002

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